Baked Eggs in Bacon Rings

Lunch, it’s the hardest meal for me to figure out to be honest. I am never that hungry in the afternoon, I am more of a breakfast and dinner kinda gal… my husband on the other side looks forward to it; but that could also be because he always gets my try out creations since I am not making them for myself 🙂 This is an easy lunch that looks and tastes delicious and will fill you up till dinner time, but will also work for breakfast of course;) Enjoy!

Ingredients (for 2 servings)

• 6 slices bacon
• 1 medium tomato, cut into slices
• 4 large eggs
• Freshly ground black pepper
• Crushed red pepper flakes to taste
• 3 green onions, slices into small rings

Instructions

1. Preheat the oven to 325 F.
2. Cook the bacon in a skillet over medium heat till it begins to shrivel, about 3 minutes.
3. Remove the bacon from the pan and put on a paper towel. Brush a standard muffin tin with the bacon fat. (you’ll need to prepare 4 wells).
4. Circle the inside of each of the 4 muffin wells with 1.5 slice of bacon and put a tomato slice on the bottom.
5. Break an egg in each of the wells and season with pepper.
6. Bake in the oven for 20 minutes.
7. When the eggs are done, finish them with some red pepper flakes and green onion. Add some salt if needed, but the bacon will provide salt as well so I didn’t need to add salt.
8. To serve: loosen the edges of the eggs with a sharp knife and scoop them out of the wells with a fork.

I like to serve them with 1/2 avocado with some salt and freshly ground black pepper. Enjoy!