Like I mentioned in the last post, we had an engagement brunch for Chefanie Wambach and Nathan. Kati Joon and Chef Suspence stayed with us that weekend which was a lot of fun. It is always nice having a helping hand in the kitchen.
Besides her guacamole, Kati Joon is quite famous for her Bacon & Egg cups, so when she offered to make them I was very excited. I had never had them before this brunch and they turned out great.
They are super quick and easy to make and look great on your plate. As there are so few ingredients in the cups, the best quality ingredients are preferred. Which is what we do anyway here at The Chefanies. Kati Joon recommends using Whole Foods meat counter bacon. (That’s the kind that you buy by the pound, not the pre-packaged stuff.)
Kati Joon’s Bacon and Egg Cups
Cheddar Cheese (shredded)
1. Pre-heat oven to 400
2. Spray muffin tin with PAM
3. Pre-cook bacon so it is half-done
4. Wrap bacon in a circle so it fits in the muffin tin
5. Crack egg inside
6. Sprinkle with cheese
7. Cook for about 8 minutes
8. Top with green onions