Inspired for my cooking demos at Agribition, here is a quick breakfast idea for you to make ahead for your family/self or enjoy fresh. These are quicker than the usual muffin recipes you see on the Internet and are much less mess to deal with! They’re great for packing in a lunch or enjoying on a lazy Sunday morning with a cup of coffee!

Ingredients

Eggs (one per “cupper”)
Bacon, one pound, cut in half so they’re two mini pieces (I HIGHLY recommend beef bacon – there is practically no fat and it adds a great flavour to your dish)
Three Farmers camelina oil (or canola oil)
Egg rings (or circular metal or silicone cookie cutters)

Instructions

1. Heat a medium-sized pan over medium heat. Once warm reduce heat so you don’t burn yourself and add the bacon slices until the pan is full (you can add more as they cook and shrink). Don’t over cook! You want the bacon to be tender still so you can shape it in your ring.

2. Once cooked, transfer your bacon to paper towel and blot to get rid of excess grease. Next, bring heat back to medium. Add camelina or canola oil to your pan. Place your egg rings/cookie cutters to the pan, as many as you can fit so they are still flat. You want them to stay in the flat part of the pan so that the eggs don’t leak out when cooking. If you want, you can always do this in a larger pan or have a couple of pans going.

3. Line your rings/ cookie cutters with 2-3 half pieces of bacon. It’s okay if the bacon slides down, but ideally you want it to stay upright and line the egg so the egg is on the bottom. Once you have the bacon in place, crack one egg and pour it into your ring. The bacon will probably move around, so you can try to move it back or leave it – whatever you want! Add freshly-ground black pepper on top of your eggs.

OPTIONAL: if you want a runny yolk, I recommend keeping your egg cooking as is above. If you want it cooked (good idea if you are using these in lunches), poke the yolk with your spatula and swirl it around so the yolk separates.

4. Once your eggs are mostly cooked on the one side and up the sides (for the most part), remove your rings/cookie cutters carefully, then flip to cook on the other side. Because your keeping the eggs contained in the rings, the egg is thicker and needs to be flipped to cook the other side of the egg white. Cook for another 30 seconds to one minute, checking often. You don’t want to over cook your yolk if you are having it runny. The egg will be over-easy. If you are fully cooking the yolk, cook for one minute or more, until done.

5. Transfer the egg to a plate, piece of toast, or whatever else you prefer to pair it with and enjoy! If you are cooking ahead for meal prep, transfer to container to cool then refrigerate for up to three days.