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B & B Bacon Eggs Recipe

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This recipe for B & B Bacon Eggs is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
NOTE: This is more of a concept than a real recipe

Bacon (equivalent to # of muffin cups and eggs you will use)
Some onion (scallions are a fine replacement)
One or more of your favorite herbs (dill, thyme etc.) -- or if you have it the French mixture called "fines herbs"
Raw eggs
Directions:
Directions:
Fry/bake bacon strips until chewy (NOT crunchy). Spray muffin tins with Pam. Line the sides of a regular muffin cup with a whole or part of bacon strip. Sprinkle a bit of chopped onion in the bottom of the lined muffin tin. Break egg and drop one in each prepared muffin tin. Sprinkle with more onion, if desired, and herbs. Bake at 350 F for about 10 minutes until egg approaches desired done-ness (less time for soft-egg lovers).
Personal Notes:
Personal Notes:
Served at "Gite Beaulieu" to the Nitchmans and Haucks during the weekend of cousin Mark's wedding in Quebec.

 

 

 

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