Updated Friday, January 18th, 2008
Yield: Makes 12.
"This is a very old family recipe that is traditionally served on Christmas morning." -- Golden Maple Inn, Wolcott Village, Vermont
Cut the bacon crosswise into 1-inch squares and place five squares evenly around the edge of each cup in a greased 12-cup muffin tin, keeping half the bacon inside and half outside each cup. Break 1 egg into each cup, add a dash of seasonings to taste, and bake in a preheated 325 degree oven for 25 minutes.
Carefully loosen the egg-bacon mixture with a sharp knife, then lift from the cups with a tablespoon onto paper towel to blot. Serve hot with fresh-baked bread or hot English muffins, strawberries, butter, and jams.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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