Happy 2012, everybody! Kramer and I had a fantastic weekend running around town and lounging around our apartment. On Friday, we kicked things off with a trip to Ikea for some bedside tables, new lighting fixtures for our kitchen, and a few other things. It’s always a bit of a hassle getting to Ikea, because it’s all the way out in Red Hook, but we got out of there as fast as we could, grabbed some pizza, and headed back to Williamsburg to meet up with our friends Joel and Janise for some drinks and shuffleboard at Burnside. On Saturday, we did a little cooking (i.e. these Bacon and Eggs Cups, plus more to come), ran a few errands, and then headed out to a New Year’s Eve party at The Brooklyn Lyceum. It was a lot of fun, and I posted some pictures from the photobooth after the cut. After the party, we were lucky enough to grab a cab (I am not a fan of the drunk pukefest that the subways usually are on NYE) and a much needed club sandwich before crashing for the night. On Sunday, Kramer worked on building our new bedside tables while I putzed around in the kitchen, after which I persuaded him to see Tinker Tailor Soldier Spy starring Gary Oldman. I thought it was excellent, but Kramer was a bit lukewarm on it. Monday was my favorite day out of our eventful weekend, as it was our two year wedding anniversary. That means not only have we been married two years, but we’ve been in New York for just about as long. It seems like we’ve always been out here – we’ve loved every minute so far and I look forward to a long, happy life out here on the East coast. We celebrated with lobster, crab, and oysters at our favorite cocktail bar, Maison Premiere. What a great way to ring in the New Year. I hope that everyone else had as lovely a weekend as I did.
I made this big breakfast on Saturday morning for an early anniversary celebration. The potatoes were equally delicious, and I will share the recipe for them later, but the thing that I was most proud of were these little bacon cups. I was kind of worried that they wouldn’t set up, but they did, and you just can’t beat that presentation, can you? The eggs were perfectly baked inside the best kind of edible serving vessel: bacon. Kramer and I happily dipped our potatoes in the egg baskets, then devoured the rest, while enjoying the warmer than usual weather with our windows open and some favorite sitcom reruns on the TV. I think it was a great way to greet 2012.
Here we are on New Year’s Eve at The Brooklyn Lyceum.
Now, let’ s get on with breakfast. This is pretty much all you’ll need.
Cut each strip of bacon in half and lay them across the bottom and then around the sides. Bake at 375 degrees F for 5-8 minutes, just to crisp it up a bit.
Pull the bacon cups from the oven and crack your egg into each one. There will be some run off, so you can either try to get some of the egg white out, or just let it cook over, like I did, and cut off the burned bits.
Bake at 350 degrees F for 20 minutes or so, until cooked through.
Serve with some potatoes, toast, or whatever else you like.
- 4 slices of thick-cut bacon (thinner, fattier pieces of bacon won't crisp up as well)
- 2 eggs
- 1 tablespoon grated Parmesan cheese (optional)
- freshly cracked black pepper (optional)
- buttered toast or potatoes, for serving
- Preheat your oven to 375 degrees F and spray your muffin cups with non-stick spray. Cut your pieces of bacon in half, then place two criss-crossed lengthwise across each muffin cup, then place the other two along the sides of the cup, so that they will cook together and form a vessel for your egg. Place these in the oven and cook for 5-8 minutes, just to get them cooking.
- After the bacon has cooked for 5-8 minutes, crack an egg into each cup. The egg will run over a bit, so either crack the egg into a bowl, remove some of the white, and place that in the cup, or just let the run off cook and remove it after you're finished. Either way works well. Reduce the oven's heat to 350 degrees F and cook for 20 minutes or so, until cooked through. Allow to sit for a minute or two after removing from the oven, then use a butter knife or something similar to wiggle the cups out of the tin. Place on a plate and serve alongside some toast or potatoes for dipping.