A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 8 slices thick-cut bacon 4 whole fresh large eggs 2 sprigs fresh thyme 2 tablespoons grated Parmesan cheese Salt and black pepper to taste 2 green onions,

Madison County Championship Rodeo

Yield: 4 servings. 8 slices thick-cut bacon 4 whole fresh large eggs 2 sprigs fresh thyme 2 tablespoons grated Parmesan cheese Salt and black pepper to taste 2 green onions,

Rosemary and Goat Cheese Strata

Yield: 4 servings. 8 slices thick-cut bacon 4 whole fresh large eggs 2 sprigs fresh thyme 2 tablespoons grated Parmesan cheese Salt and black pepper to taste 2 green onions,

Bacon and Egg Cups

bacon and egg cups

Yield: 4 servings.

8 slices thick-cut bacon
4 whole fresh large eggs
2 sprigs fresh thyme
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
2 green onions, chopped

Preheat oven to 375°. Parcook the bacon slices by frying them for 2 to 3 minutes. Remove bacon from the skillet and drain on paper towels.

Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon (2 slices of bacon per muffin cup).

Carefully crack one egg into each bacon-lined cup. Sprinkle each egg with thyme leaves, Parmesan cheese, salt, and pepper. Bake the egg cups for 10 to 15 minutes, until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.

Carefully remove the bacon-egg cups to a plate. Sprinkle the tops with green onions, and serve immediately with your choice of sides, such as toast, crispy potatoes, grits, or a green salad.

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This story was published on Mar 07, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.