| 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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