- 6 eggs cooked to soft boiled (I use this egg timer* to know when it's at soft boiled)
- 1 1/2 cups all-purpose flour
- 1 tbsp white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk + 1 tbsp milk
- 1/2 cup crisped bacon or ham chopped into tiny pieces
- 1 cup shredded cheddar cheese
Make eggs ahead of time. When eggs are cool enough to remove shell, gently tap egg on all sides to create multiple cracks. Take a small sharp spoon to get underneath the shell to help remove shell as it will be hard to remove from egg white when it's at soft boiled stage.
Preheat oven to 400°F. Line a 12 muffin pan with 6 liners.
Mix 1 1/2 cups flour, sugar, salt and baking powder in a large bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be sticky. Fold/stir in cheese and bacon or ham. Take a handful of muffin batter and cover egg with it, spreading a thin layer across entire egg. Place into muffin mold. Repeat with remaining eggs and batter. Bake for approximately 16-18 minutes until golden brown.
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