Eggy Cups 2 Ways

 Today is Saturday.

My friend from grade school had this sign in her dining room that said "There's never enough thyme." What did it mean? It's so gastro-existential. I think of it EVERY time I use thyme. Thyme after time...I hope you have enough thyme to make this breakfast. I hope we all have enough thyme. There really is never enough. It's a hom-o-nym. Just kidding, no it isn't. I have just been trying to add more Dr. Evil into my blog.

Regardless of how much thyme you have, you can make one of these two versions of the same breakfast! Like homonyms of eggs. See, we are a house divided. Some of us prefer scrambled, and some of us want to pop the yolk of a delicious, luscious over-easy egg. My preschooler is our swing state, vacillating between the two, and even experimenting with over-medium eggs this week. He is still trying to find himself. So, this morning I made these cute little babies both ways so we could all have our favorites. These are perfect to serve to a group of weekend guests, or at a brunch party. If anyone still weekends or brunches during these times. Thymes? No.

It's breathtaking, really.

Scrambled Eggy Cups 

Serves 6

Ingredients

12 slices bacon

6 eggs

2 T. sour cream

Salt & pepper

1/4 cup shredded cheese

Instructions 

1)  Preheat oven to 400°F. Cook bacon slices in foil-covered pan, on a rack, for 12-15  minutes. You want them a little cooked, a little pliable. Meanwhile scramble eggs with sour cream and salt and pepper to taste.

2) Remove bacon from oven. Use extra bacon grease to grease cups of a muffin tin (or use butter or spray). Form bacon strips into muffin cups to line them.

3) Pour scrambled eggs into cups and top with shredded cheese. Bake for 15 minutes.

 

 

 

 

 

 

  

 

 

Over Easy Eggy Cups 

Serves 6

Ingredients

12 slices bacon

6 eggs

2 T. butter

1 large shallot If I had mushrooms, they would have been to die for. You can use whatever you like here: onions, peppers, sausage crumbles, it's your breakfast!

1/2 tsp. dried thyme I will fiiiiiind you, thyme after time. Thyme after time. Thyme after ti...you can also use tarragon.

2 T. sour cream

Salt & pepper

3 T. shredded cheese

Instructions 

1)  Preheat oven to 400°F. Cook bacon slices in foil-covered pan, on a rack, for 12-15  minutes. You want them a little cooked, a little pliable. Meanwhile melt butter in a pan over medium-low heat. Add shallot and thyme and cook, stirring occasionally, until soft, about 10 minutes. Mix with sour cream.

 

 

 

 

 

 

 

2) Remove bacon from oven. Use extra bacon grease to grease cups of a muffin tin (or use butter or spray). Form bacon strips into muffin cups to line them.

3) Put a dollop of shallot-cream in each cup and crack an egg on top. Season with salt and pepper to taste. Bake for 15 minutes.