Baked Bacon, Egg and Cheese Cups
Toasted cubes of English muffin, a touch of cream and shredded Jarlsberg cheese combine with bacon and eggs to create an elegant presentation for a company brunch. The recipe takes very little effort and served with hash browns and fresh spinach, it really is a satisfying meal.
- 6 slices thick cut bacon
- 2 tablespoons butter
- 2 to 3 small shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 sprigs thyme, leaves removed
- Salt and freshly ground black pepper
- 1-1/2 English muffins, cubed
- 3/4 cup Jarlsberg cheese, finely shredded
- 6 teaspoons half-and-half
- 6 eggs
Preheat the oven to 375°F.
Line a baking sheet with foil, spray with nonstick spray and arrange the bacon in a single layer. Bake until the bacon is cooked, but not crispy, 6 to 10 minutes. It is important that the bacon is still pliable enough to wrap the inside of the muffin tins without breaking.
While the bacon cooks, heat the butter in a pan over medium heat. Add the shallots, garlic and thyme and cook until the shallots are soft and fragrant, about 3 minutes. Add the English muffin cubes, season with salt and pepper and cook, tossing continually with a spatula until the muffin cubes are lightly toasted.
Spray a muffin pan with nonstick spray and spiral wrap one slice of the bacon inside each of 6 cups. Divide the English muffin mixture between the cups and top each with about 2 tablespoons of the shredded Jarlsberg. Press down on the mixture with the back of a spoon to make room for the eggs, then drizzle 1 teaspoon of half-and-half over each cup.
Crack one egg on top of the cheese layer, being careful not to break the yolk. Season with a pinch of salt and pepper and place the muffin pan on a baking sheet. Bake for 15 minutes. Allow the cups to cool in the pan for several minutes before carefully transferring them to a plate.
Serve over fresh baby spinach leaves with hash browns (recipe follows) on the side.
Makes 6 servings
6 small red potatoes, peeled and diced
2 tablespoons butter
1/2 medium onion, diced
Salt and freshly ground black pepper
Rinse the potato cubes in cold water and pat dry.
Heat the butter in a large pan over medium-high heat. Add the onions and sauté until golden brown, about 5 minutes. Remove from the pan.
Add a little olive oil to the pan, then add the potatoes. Season with salt, pepper and paprika. Fry until the potatoes are tender, golden and lightly crisp, 6 to 7 minutes. Add the onions back to the pan, combine and cook 1 minute more. Taste and adjust the seasoning if necessary.