- 4 large eggs
- 4 slices precooked bacon (see note)
- 12 tsp pesto divided (3 teaspoons per egg)
Preheat oven to 400°F. Grease muffin molds. Line interior of muffin molds with a ring of bacon.
For runny yolks: Crack and egg into the middle of each bacon ring. Remove approximately half of the egg white. This will ensure the egg whites will cook through while the yolks are still runny. For harder cooked yolks you can use all of the egg white.
Spoon 1 teaspoon of pesto into each bacon cup, placing it on top of an area with a lot of egg white surface. Bake cups for about 7-8 minutes or until egg white is set and yolks are still runny (or longer if you want the yolks to be fully cooked).
Spoon an additional 2 teaspoons of pesto on top before serving.
- I buy precooked bacon at Costco. You can also use completely raw bacon, but you will have to precook it until it's almost done before you assemble the egg cups.