My good friend, Linda, was in town and brought over the most beautiful blue eggs from her farm in Virgina. I spent a long time trying to figure out how to do it justice, but the answer was obvious – Bacon Cups.
Egg-cellent Bacon Cups (serves two)
* 6 Strips of bacon (cut in half)
* 4 Farm fresh eggs
* Crumbled bleu cheese
* Salt and freshly ground pepper
Preheat oven to 400 degrees F. Carefully wrap bacon strips around the inside of a non-stick muffin tray. One half strip on bottom and two around the sides. Crack an egg in each bacon cup. Bake for 25-30 minutes. Carefully remove from tray and serve over hash. Lightly season with salt, pepper and sprinkle some bleu cheese on top. Enjoy!
There's something kind of awesome about knowing where your food came from. Meet Gerard, the Ameracuana rooster. He got it on with Griselda, a Araucana chicken. Both have the blue egg gene and they made the yummiest eggs I've ever tasted. Thanks, guys! And thanks, Linda!
Whoa this looks amazing! I made something similar with avocado instead of egg... Delicious!