• 6servings
  • 30minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 6 eggs , Large

  2. 6 strip(s) bacon , Need long strips, low fat content

  3. 6 tablespoon(s) Hamburger relish

Instructions Jump to Ingredients ↑

  1. Turn oven on to pre-heat to between 375-385 degrees.

  2. Cook bacon to half way completion, using skillet, microwave, etc.

  3. Grease non-stick muffin pan either with butter, or non-stick spray.

  4. Line each cup on the sides with the partially cooked bacon by placing the the fattier side up so it will convex outwards and stay in place. Bacon should completely wrap around the muffin cup.

  5. Place a tablespoon of hamburger relish on the bottom of each muffin cup. Spread relish so it covers the bottom of the cup to the bacon, such that the bacon and the relish make a cup in itself.

  6. Crack one egg into each cup, being careful not to break the yoke.

  7. Once oven is to temperature, place on middle rack and cook for about 20 minutes. Eggs will be equivalent to pan-cooked over medium, with a firmed yolk. Timer varies based on thickness of muffin pan.

  8. Now the tricky part, with a soft spatula, scope out the relish-bacon wrapped eggs as one piece. Scoop out residual relish and place on top of the egg on the serving plate.

  9. Even if the muffin pan is non-stick, you should place the muffin pan in soapy water. The sulfur content of the eggs will corrode even a non-stick pan after a while. Enjoy!


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