Για αυτούς που αγαπάνε το μπέικον (και είναι αρκετοί, αν κρίνω από τη ζήτηση αυτού του πιάτου κάθε Κυριακή στο Estrella), δείτε τη συνταγή για τις φωλιές μπέικον με αυγά στο φούρνο στη στήλη μου Food/Recipes στο SavoirVille.

Bacon & egg cups

For bacon lovers (which are many, if I judge from the orders every Sunday morning at Estrella‘s brunch), this is the recipe of the bacon&egg cups in my Food/Recipes column at SavoirVille. Since the text is in greek only, I thought I should translate it for you.

To serve two, you will need

• 4 bacon slices
• 1 Tbsp grated cheese (parmesan, cheddar or even feta cheese), plus some more for garnish
• herbs of your choise (basil, oregano, scallions or even some pesto)
• 4 eggs
• salt and pepper to taste

Preheat the oven to 180 C. Lightly grease a muffin pan. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Use smaller pieces of bacon to cover the bottom. (If you use a round piece of bacon, just press it in the center to make a small well). Repeat with the remaining slices of bacon. Add the cheese and herbs and carefully crack one egg into each bacon lined cup. Bake the egg cups for 10-12 minutes until the egg whites have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks. When baked, use a spoon to remove the bacon egg cups to a plate. Sprinkle the tops with extra cheese, salt and pepper and serve immediately with your choice of sides such as toasted bread or a green salad.