“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.
Ten minutes later…
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.
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.
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.
I’d done my best to fully line the pans and keep the eggs from sticking, which seemed to work well.
For even more photos, of food and the recipe books themselves, check out this Flickr album for the Vintage Kitchen.