| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Oven, Dishes | 8 | Servings | |
INGREDIENTS
| 8 | Strips bacon | |
| 1 | c | Ketchup, chili pepper ketchup or salsa |
| 8 | Eggs | |
| Salt and pepper, to taste | ||
| Chopped fresh parsley, optional |
INSTRUCTIONS
Partially cook bacon in microwave or oven until about halfway done (do not overcook); drain. Spray eight 10-oz. custard cups with nonstick cooking spray. Line each cup with one bacon strip. Spoon 2 tablespoons ketchup or salsa on top of bacon. Break one egg into each cup; season with salt and pepper. Place cups on a baking sheet. Bake, uncovered, at 375 for 18-20 minutes or until eggs reach desired doneness. Let stand 2 minutes. Run a knife around edge of cups; slip eggs out of cups onto a serving platter. Spoon sauce from the custard cups over the eggs. Garnish with parsley if desired. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne <djoyce@sojourn.com> on Mar 22, 1997
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