A few days ago a friend of mine sent me a link to a youtube video about making baked eggs wrapped in bacon topped with cheese. Of course, the video makes it look easy and yummy.
This morning I got out some bacon, noticed it was thick, Applewood smoked and low sodium. What was I thinking when I got it? Oh, it was probably on sale. I browned it, noticing it sure had a lot of liquid that was not fat. Hmmmm
The dog jumped up and snagged the empty bacon wrapper on the counter and took off with it like a bolt of lightning. Because I’m not sold on dogs eating paper and plastic, we engaged in a game of “keep away” since even treats and the suggestion of trade did not work. Finally I poured some dog food in the bowl and poured some of the bacon liquid in there and that got his attention so I could get the mauled bacon wrapper.
By that time the first batch of bacon was brown without being crisp and set out to dry on some paper toweling. I was taking pans out of the oven and realized the light bulb was a smashed wreck in one of the pans. Note to self, turn off power to the oven before attempting to remove screw in bottom of bulb with needle nosed pliers to avoid zap!
Got out eggs, the super-jumbo ones I get from the local butcher shop and ponder if they might be just a tad too big for this particular use. Set aside. Get largest cup muffin pan. Spray with cooking spray, set aside. Pour bacon grease into refrigerator container, put second batch of bacon in the pan.
Line muffin cup with bacon strip torn in 2 for the bottom and one around the outside. Crack egg into muffin cup. Watch egg white run out of muffin cup and onto the glass stove top. Pause to get damp sponge. Check fridge. No smaller eggs. Shrug. Repeat process, pausing to rinse egg whites out of sponge on a regular basis. Note to self: Next time consider getting smaller eggs ahead of time. Finish cooking bacon, pour out all grease into chilled container. Sample small piece of left over bacon. Hmmmm, no flavor. Look at empty dog dish and wonder if I just fed him a tablespoon of flavorless grease. Shudder.
Salt the tops of the eggs, hoping it will make up for the flavorless bacon. Top with jalapeno jack and Mexican style shredded cheese. Ponder chances of tasteless bacon working. Place in 400 degree oven.
Fifteen minutes later … take out four baked eggs with puffy cheese tops. Looks just like the video. Attempt to remove said baked eggs from the stick-free pan. Ponder if neighbor has jack hammer I can borrow. Finally extract eggs, leaving heavy crust around the top of the muffin cup. Place pan in hot water to soak. So much for stick-free pans.
Cut into egg. Dry as dust. Note to self: 400 degrees for 15 minutes is waaaayyyy too long. Flavor – dull and lifeless. Note to self: reduced sodium bacon = bad idea. Eyeball dog. Can’t feed him any more right now or he’ll urp. Consider bathing eggs in salsa on the reheat.
Not something to serve to company.