This weekend I tried a new breakfast dish and it turned out great. Bacon and egg cups are great for a brunch because they are a single serving but also fun for the family. Before beginning your need to decide how many you are making because that determines how much you need of each ingredient.
BACON & EGG CUPS
1 egg per cup
3 strips of bacon per cup
oven safe ramekins
Using a pastry brush coat the inside of each ramekin with olive oil. Then line the inside with bacon over lapping 2 strips around the edge adn sut one slice of bacon into two pieces to cover the bottom. When you are done you should have a ramekin completely lined with bacon forming a cup to pour your egg into. Whisk your egg adding pepper and any other spices you like (DO NOT ADD SALT the bacon is already salty so adding more will be too much). Pour the egg into the ramekin about 1 egg per cup. Place ramekins on a baking sheet in a 400 oven and bake fro 20-25 minutes or until eggs and bacon are cooked. Remove from oven let coll slightly and pop the bacon and egg cup out and serve.