Egg in a Bacon Ring

We all know that breakfast is the most important meal of the day, so why not make it interesting.  Growing up eggs, bacon, and toast was a typical Sunday breakfast in my household.  We love this Egg in a Bacon Ring recipe, because it takes all those ingredients and turns them into a loaded bites sized surprise.  And the surprise is how the same ingredients can taste so different yet delicious at the same time.

They are fairly easy to construct as you can see pictured.  Just wrap your bacon in each slot of a regular sized muffin tin, leaving space in the middle where the egg goes.  The secret ingredient we used was a hint of sriracha aioli/mayonnaise mixture at the bottom of each egg cup, and then adding the egg.  We used Stonewall’s Sriracha Aioli, and it’s perfection.

On the day that we made and shot these delicious morsels, I was scheduled to have my brothers kids over so Mom and and Dad could have a date night.  Always fun for me to spend time with them, and total bonus they love the food we make! Sammy was with me like all our shoot days, and we ended up feeding them all the recipes we made that day.  Not to self, have the kids over on shoot days and they will eat all the leftover.

But really, this Egg in a Bacon Ring recipes was a total hit with them.  My 10 year old niece, Jenifer, devoured two of these bad boys.  That and the homemade nut milk we made, stay tuned for that recipe coming soon.

It was great to get a child’s perspective for once on what’s kid friendly, and if there was ever a question if they are, the answer is absolutely.  That or she has a very refined sense of taste HA! Girl loves oysters like I’ve never seen before.

Now onto a different note.  This is a great recipe to feed the masses.  You can easily and quickly fill an entire muffin tin, and everyone’s breakfast is complete at the same time.  No fuss, no mess, and everyone is happy.  Yet another winner recipe from the “Joy of Cooking,” cookbook found on page 224.  If you are just tuning in, find more information on what we’re doing by heading over to our Pigs in Potatoes blog post.  

That wraps up our post for today, and we hope you have enjoyed yourself with us. Come back and join us soon, and happy cooking everyone!

Quote of the Day: “You always admire what you really don’t understand.” – Blaise Pascal