Baked Muffins, Eggs & Bacon
Serves One. This page is printer friendly.
4 Slices Peppered Bacon
4 Wolferman’s English Muffins
4 Large Eggs
Salt and Pepper
Preheat over to 400° F.
Bacon: Cook bacon in large sauté pan (skillet) over medium heat until fairly done, but not crisp. Transfer to paper towels.
Muffins: Remove 1/8" from top. Use a 2 1/2 - 3" round biscuit cutter and press down approximately 1/2" on the top of the muffin, with a spoon, scoop the cut portion out, be careful not to dig too deep. Butter the muffin and lightly toast.
Wrap one piece of bacon around the outside of the cut hole in each muffin. Gently crack one egg into each center of the remaining well.
Place on a sheet pan, and bake eggs until whites are just set but yolks are still runny. 14 to 16 minutes.
Garnish: Fresh snipped chives