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.

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