Eggs in Bacon Baskets

Ingredients

• 8 slices bacon 
• 8  eggs 

Equipment

• frying pan
• paper towels
• oven
• microwave
• muffin tray

Directions

1. Adjust oven rack to middle position and preheat to 425°F.
2. Place 3 pieces paper towel on a microwavable plate then lay bacon on paper towel, microwave on high power until bacon has just begun to cook and some of the fat has rendered out, 1 to 1 1/2 minutes.
3. Coil each piece of bacon around each cup in a muffin tin, making sure the bottom of the cup is covered as well.
4. Place any of the additional fillings in the bottom of the cup (see recipes below) then crack an egg into each cup on top of the fillings.
5. Bake until the whites of the eggs are set but the yolk is still runny, about 10 minutes.
6. Serve immediately.
7. Garlicky Spinach Filling:1 tablespoon butter2 cloves garlic, finely chopped4 cups baby spinach
8. Kosher salt and freshly ground black pepper
9. Melt the butter in a medium skillet over medium heat. When butter has melted add the garlic and cook until fragrant, about 30 seconds.
10. Add spinach and cook until it has wilted and all the water has evaporated, about 2 minutes. Season to taste with salt and pepper.
11. Onion and Pepper Filling:1 teaspoon olive oil1 onion, finely chopped1 red pepper, finely chopped1 green pepper, finely chopped
12. Kosher salt and freshly ground black pepper
13. Heat olive oil in a medium skillet over medium heat until shimmering.
14. Add onion and cook until it just begins to soften, about 4 minutes.
15. Add peppers and cook until peppers are just cooked through, about 5 minutes. Season to taste with salt and pepper.
16. Creamed Leek Filling:1 tablespoon butter1 leek, finely sliced1/3 cup cream
17. Kosher salt and freshly ground black pepper
18. Melt the butter in a skillet over medium high heat.
19. Add the leek and cook until soft, about 8 minutes.
20. Add cream and reduce heat to low. Cook until cream has just begun to thicken, about 10 minutes. Season to taste with salt and pepper.
21. Lemony Charred Brussels Sprouts Filling:1/4 cup olive oil12 Brussels sprouts, leaves separated1/4 teaspoon lemon zest
22. Kosher salt and freshly ground black pepper
23. Heat the olive oil in a skillet over high heat until it just begins to smoke.
24. Add the brussel sprout leaves and cook, stirring constantly until the leaves are just beginning to char, about 1 minute.
25. Remove from pan and toss with lemon zest. Season to taste with salt and pepper.