Summary

Ingredients

• 6 large egg (s), fresh, L
• 2 packs bacon, in slices 100 g each
• Parmesan, grated
• 1 dash milk
• 1 tablespoon herbs to taste, fresh or dried

Also: silicone muffin pan, deep

Print Recipe Pin Recipe

Instructions

1. Preheat convection oven to 130°C (265°F)
2. Line the bottom of a 6-mold muffin pan with bacon pieces (roughly one-third of each slice), then line the walls with whole bacon slices
3. Crack 3 whole eggs into 3 of the molds, keeping yolks intact
4. Beat the remaining 3 eggs with a dash of milk, fold in half the fresh or dried herbs, and divide evenly among the remaining 3 molds
5. Sprinkle remaining herbs over the whole-egg molds and grate Parmesan over all 6 molds to taste (the Parmesan and bacon provide sufficient salt)
6. Place the muffin pan on the middle rack and bake for 30 minutes at 130°C (265°F)
7. Turn off the oven and let the eggs rest inside for 5 minutes
8. Remove the pan from the oven and serve plain or with mayo, tartar sauce, Béarnaise, or Hollandaise sauce