BACON and EGG CUPS 

BACON and EGG CUPS 1. Preheat oven to 400 F. Arrange 12 strips thick cut bacon on a rimmed baking sheet fitted with a rack (you may need to do this in batches). Cook bacon halfway, 10 minutes 2. Remove and drain on paper towels, 5 min. Using a 12-cup standard muffin tin, wrap 1 piece of bacon inside each cup, creating a ring. Cut 12 2-inch toast circles (a shot glass works well) or cooked potato slices from a large, baked Idaho potato. Place toast or potatoes in the bottom of each tin. Bake 10 minutes to finish cooking the bacon 3. Remove from oven and crack 1 large egg into each cup (12 large eggs total). Bake until whites are set, 5 more minutes 4. Remove from oven, gently lift  out of muffin tins. Garnish with minced chives, flaky salt and cracked black pepper. Makes 12