Saturday, January 7, 2012

Bacon and Pecorino Egg Cups.

Did you know that there can be such a thing as too much eggs benedict? Heresy, I know. But entirely true. And surprisingly still a lot of work and dishes to clean even after we've perfected the art. And Lupo and I, we both hate doing dishes. Especially Lupo.

So Lapin worked this one out as an easy break from our routine.

This is a recipe that requires very little to no work, a maximum of four items to clean, and time to sneak in a quickie while they cook. And who the hell can complain about that? Serve with your favorite breakfast beer, we'd recommend Sierra Nevada's Celebration ( a delicious, light bodied fresh hopped amber, cuts through the bit of fat nicely without torching your palate.) , Or just a nice cup of tea and coconut water if you're feeling a bit hungover from the night before.

Bacon and Pecorino Egg Cups for Two.

What you'll need: 
4-8 strips of bacon depending on the cut.
Old bread, preferably a rustic baguette, cut to fit muffin tin bottom.
About 4 ounces of cheese, we prefer Pecorino Ginepro, Toscano, or Parmigiano Reggiano. But any decently sharp cheese will do.
Four large eggs. Preferably pasture raised...
Sea Salt, Black Pepper, Cayenne (or spicy pepper blend)
Extra Virgin Olive Oil.

The Logistics:
 Preheat oven to 375 degrees fahrenheit.

Cut the bacon in half and line a non stick, or well greased muffin tin with bacon strips first. Place in the oven while you cut your bread and shave off pieces of your cheese. Remove from the oven and then begin layering your bread down into the muffin tin on top of the bacon, drizzle each piece with olive oil, then top with black pepper and your cheese.

Crack an egg into each cup, I prefer to begin with cold eggs to prevent them from over cooking and to keep them still a little runny, and top with cayenne and sea salt. Bake about 10-12 minutes, or until eggs reach your preferred doneness. You'll get two cups per person.

Enjoy. Take a nap... and maybe follow up with breakfast number two.

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