Bacon-Wrapped Eggs

Bacon-Wrapped Eggs

When my husband became enamored of Eggs Benedict, I learned to make them at home. The hollandaise is time-consuming, but not as difficult as I had imagined. The egg poaching, however, I never quite mastered. Instead, I bought these handy egg frying rings from Williams Sonoma. They make the perfect size and shape of egg for an English muffin. And although I haven’t quite poached eggs in them, with a lid and a little water, they’re more steamed than fried.

Anyhow, the other day I wanted bacon & eggs. I didn’t want the eggs scrambled, but I wanted the bacon to be more incorporated–more a part of the eggs. That’s when I had this brainstorm: Line the egg rings with fried bacon, creating a bacon-wrapped egg! I immediately set to work.

First I fried three slices of bacon. I was using center cut, and was afraid a single slice wouldn’t go all the way around the ring. I was right. But a slice and a half was just the perfect amount. I might use 2 slices per ring next time, just for fun.

Next I added the eggs and a little salt and pepper. Once the eggs started to firm on the bottom, I put a little water in the pan and threw on a lid.

Finally, when the eggs were cooked enough to flip, I removed the rings and turned the eggs for a nice over-medium. They don’t look all that pretty, but I was totally satisfied with the flavor. These are destined to be a weekend regular at my house.

8 Comments

  1. We did a similar thing, but with a muffin tin. The photo is the one on top of baconpotw.blogspot.com. I was surprised at how well they turn out this way. Thanks for the recipe.

    Reply
  2. These look great . How creative and I love the idea using the egg rings. I have them but hardly ever use them.

    Time to try this now.

    Reply
  3. Yum!

    I’d like that on toast with a dash of ketchup, please!

    A wonderful breakfast sandwich that should hold together!

    One of my breakfast innovations involves draining a can of those little potatoes, smashing them up (in the can) with a wooden spoon handle and browning them.

    I wonder what they would be like as a layer in your ring…? A microfrittata?

    Reply
  4. Try this. Fry the bacon until cooked but not crisp. Line muffin tin holes with a slice of bacon. Drop in a tbsp of buttered Ritz cracker crumbs. Crack an egg in each. Bake at 350 for 12-15 mins.

    Reply
  5. Wow, what great ideas! I’ll try them both. I’m especially keen on the frittata idea, ’cause I’m a potato whore. Plus, they would keep the bacon in it’s place better, and help fill up the ring of bacon, which tends to just flop over into the egg.

    Awesome.

    Reply
  6. I offer two refinements that I’ve used to make this work better for me. First, I make the first layer in the ring a teaspoon of horseradish. That provides a buffer layer to keep the bottom of the eggs from burning. Second, I start with a 375 oven, but after about three minutes I switch to my broiler on high — this helps cook the tops of the eggs faster.

    Viva la bacon!

    Reply
    • Horseradish?! Yum! Excellent idea, Mike…this will be very popular in my house!

      Reply
  7. Congrats on your experiment on this creative recipe:)

    This would make a great egg sandwich with bacon flavor!

    Thanks for sharing.

    Reply

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