I actually found this recipe in one of the Wolferman's catalogs that get delivered frequently to my house. It's close to the Baked Eggs In Ham Shells I make and sounded like a great idea to do something a bit different with English Muffins.
Basically you hollow out some English Muffins, line them with some semi-cooked bacon, crack in an egg and bake. I think this would make a wonderful brunch presentation. Since we have so many different flavors of muffins in our freezer (we pretty much bought one package of every flavor Wolferman's had at the time) we can vary the final taste outcome a bit. The Wolferman's Signature Muffins are what work best with this recipe as the muffins are taller than normal (they are about two inches in height).
BAKED MUFFINS, EGGS & BACON
4 Slices Peppered Bacon
4 Wolferman's English Muffins
4 Large Eggs
Salt and Pepper to taste
Preheat oven to 400 degrees F.
Bacon: Cook bacon in large saute pan (skillet) over medium heat until fairly done, but not crisp. Transfer to paper towels.
Muffins: Remove 1/8 inch from top. Use a 2 1/2-3 inch round biscuit cutter and press down approximately 1/2 inch on the fop of the muffin. With a spoon, scoop the cut portion out, be careful not to dig in too deep. Butter the muffin and lightly toast.
Wrap one piece of bacon around the outside of the cut hole in each muffin. Gently crack one egg into each center of the remaining well.
Place on a sheet pan, and bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
Garnish: Fresh Snipped Chives (I didn't use this)
Note: I used some thick sliced bacon I had that was not peppered. I used Wolferman's Jalapeno Cheddar English Muffins.
Note: You need to leave these muffins whole and not split them.
Note: I didn't bother with the biscuit cutter to take the middle of the muffin out. I cut around the edge with a knife and then just took out the center with a spoon. I did kinda get too close to one edge of one of the muffins and it broke. I just took some of the hollowed out muffin bits and used a toothpick and stuck it back together.
Note: My bacon didn't go all the way around the muffin. You can make more bacon and use bits to fill in but otherwise it's not a problem.
Note: Hard to judge when these are actually done as one minute the whites were still runny and the next the yolks were done. Since I don't really like my yolks runny, I compensated by liberally buttering my muffin beforehand.
Note: Don't worry about the "unused" muffin stuffing... cook them in a bit of butter and use as topping on some Mac and Cheese.
Every once in a while I do like to do more than just the basics for Sunday breakfast without having to go to a lot of work. This was perfect. I've also made big batches of bacon the night before so that all I had to do was put this together in the morning. It's fun to try different bacon and different flavors of muffins in this. I also at various times might add a dash of hot sauce to the eggs or a bit of cheese. Or more bacon. Nothing wrong with some crisp bacon bits to decorate the top of the egg.