Cooking, Recipe

Vintage Kitchen: Eggs in Bacon Nests

“You have to make this,” the First Reader told me. “It’ll show that the bacon craze isn’t a new thing.” The recipe he was referring to comes from the 1929 International Cook Book, so yes, bacon has been popular for a long time, and yes, I’m pretty sure I’ve seen recipes very like this one on those cutesy little videos so popular on social media. However, somewhat like those videos, when you actually try to make them at home… but I’m getting ahead of myself.

This is a very simple recipe.

I used thick-cut bacon because it was what I had on hand, and large eggs. The muffin cups were very full. I preheated the oven to 350 and slid the pan in very carefully.

Sure looks like it’s going to be less messy than stove-top cooking.

Ten minutes later…

Such an elegant looking breakfast.

Mine didn’t look like that after ten minutes. Actually, it took thirty minutes for them to look like they were cooked adequately – and I don’t mind runny yolks.


Ten minutes in…

Even though it took longer than we’d anticipated, the nests were a fun way to have a low-impact breakfast. We had them with the apple pie I baked last night and we were too full to eat then! The First Reader was a little disappointed that the yolks weren’t runny – he likes his to dip toast into. Next time we’re going to try them with thin-cut bacon and only bake for 25 minutes.

Out of the oven at thirty minutes.

I was concerned the bacon wasn’t going to be crisp at all – it was on the edges but it wasn’t badly flabby. I was also concerned they would be greasy, which they were, but having them with toast helped that.

Fully lined pans

I’d done my best to fully line the pans and keep the eggs from sticking, which seemed to work well.

The consistency was much like a hard-boiled egg. Tasty, though, with bacon!
Full breakfast of delicious carbs and proteins and fruit!

For even more photos, of food and the recipe books themselves, check out this Flickr album for the Vintage Kitchen. 

5 thoughts on “Vintage Kitchen: Eggs in Bacon Nests

  1. I pre-cook the bacon until cooked but still flexible, then line the pan – you could do much the same if you don’t want to dirty a skillet by just lining the muffin tin with raw bacon and popping it in for at least 10 minutes before adding the egg.

    Still take 10 minutes, 15 if you want a solid yolk – and yes, thin cut is much easier. The bacon is meant as decoration and flavouring, not a substantial portion of the meal. (Being much more expensive than eggs.)

    Glad to hear you enjoyed!

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