Absolute ‘piece de resistance’! Scrambled eggs served in a bacon ‘cup’. I am posting this ahead of time as you may want a practice run first. Would also be very impressive if you have guests staying. The idea of a bacon ‘cup’ was inspired by a dish I tasted at a wine and food pairing dinner prepared by Masterchef Michael Ober (www.cordonbleucatering.com) here in West Palm Beach, FL – pork belly with bacon baskets containing different kinds of pureed vegetables. I thought they would taste delicious for breakfast with eggs and they are to die for!
You need 2 1/2 strips of bacon per bacon ‘cup’.
You also need a muffin tray (I use a silicone one) and a roasting dish (as bacon fat runs off the muffin tray).
Turn muffin tray upside down.
Lay a 1/2 piece of bacon across a muffin holder, then lay another piece across it (so you have a + shape) then lay another piece across and you will have virtually no gaps.
Take a full piece of bacon and wrap it around the muffin holder and this will keep everything in shape.
Place in oven and cook for 20 minutes until nicely browned.
Remove from oven and place individual bacon ‘cups’ on a plate and place back in oven to crisp.
Meanwhile make scrambled eggs.
Remove bacon ‘cups’ from oven and fill with scrambled eggs.