Individual egg bakes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Strips bacon | |
| 1 | cup | Ketchup, chili pepper ketchup or salsa |
| 8 | Eggs | |
| Salt and pepper, to taste | ||
| Chopped fresh parsley, optional | ||
Directions
Partially cook bacon in microwave or oven until about halfway done (do not overcook); drain. Spray eight 10-oz. custard cups with nonstick cooking spray. Line each cup with one bacon strip. Spoon 2 tablespoons ketchup or salsa on top of bacon. Break one egg into each cup; season with salt and pepper. Place cups on a baking sheet. Bake, uncovered, at 375 for 18-20 minutes or until eggs reach desired doneness. Let stand 2 minutes. Run a knife around edge of cups; slip eggs out of cups onto a serving platter.
Spoon sauce from the custard cups over the eggs. Garnish with parsley if desired.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne <djoyce@...> on Mar 22, 1997
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