Bacon Wrapped Baked Eggs

Cambridge House B&B

112 High Street , Cambridge, MD 21613 États-Unis


  • Olive oil
  • 1 dozen eggs
  • 24 slices extra lean bacon
  • 3 plum tomatoes
  • 12 slices French baguette
  • salt and pepper


  1. Preheat oven to 400º.
  2. Lightly brush a 12 cup muffin pan with olive oil. Line each cup with a slice of bacon around the side and on bottom.Crack an egg into each cup. Season with salt and pepper. Bake for 12 minutes.
  3. Lightly toast baguette slices. Use a butter knife to loosen bacon wrapped eggs, placing one on each toasted baguette.
  4. Top with a slice of tomato and enjoy! Serves two per person.
  5. (Adapted from: Breakfasts by Jacque Malouf, Conran Octopus Limited: London.)
About this recipe:

Bacon Wrapped Baked Eggs