Bacon Wrapped Eggs

“Yes, I’ll have a non-fat, decaf latte, please. Oh, what the hell? Look, make it a full-fat mocha with extra whipped cream. What the hell, put a slice of bacon on it!”
~Dr. Frasier Crane, Frasier

 
There is something about the smell of bacon and eggs in the morning, whether you are at home, on vacation at a hotel or even camping, that rings the hunger-bell in most people like no other breakfast fare.

Adding a little flair to your bacon and eggs is easy and makes for a wondrous presentation of an old favourite.

This isn't so much a recipe as a general guide. Aside from the bacon and the eggs, the other ingredients are up to you. I used cheddar cheese, green onions, chives and basil from the garden for this iteration, but you can use goat cheese or Feta or provolone, garlic or marjoram or thyme. Use whatever herbs you have growing in your garden or sitting in your cupboard. Use your favourite cheese.

Bacon Wrapped Eggs
Eggs
Bacon
Cheddar cheese
Green Onion
Basil
Chives
Salt and pepper to taste

Preheat your oven to 400°.

Cook the bacon on medium heat.

You'll want it to be browned but not crispy. Set it aside on paper towels to drain.

If you are using fresh herbs, chop them finely.

Grease a muffin pan - I used half of a 12-muffin pan for the six Bacon Wrapped Eggs I made.

Break some of the bacon into pieces to line the bottom of each muffin cup. Take a whole strip of bacon and curl it, making a circle, to line the inside edge of the muffin cup.

When the cups are all lined with bacon, break an egg into each.

Season with the salt and pepper.

Spinkle with the cheese.

And top with the chopped green onion, chives and basil (or herbs of your choice).

Bake in the oven for about 10 - 15 minutes until the eggs are set.

Serve with pan-fried potatoes and ENJOY!