Eggs in Clouds, Every Day with Rachael Ray January/February 2012
These looked really good in the magazine, so I was excited to try them. I've previously made this other egg bacon cup thing, which was surprisingly easy and delicious, so I thought this might be a similar kind of hit.
Basically you separate the eggs, with all the whites in one bowl and the yolks kept individual. You whip up the whites until stiff, then add chopped bacon and chives. This is piled into a volcano shape and baked. Then, the yolks are dropped into the center and baked until set or, if you're like me, cooked through.
Rachael suggests putting the yolks into four small bowls, but the yolks come with their own handy bowls:
These were pretty good, although obviously dirties a few more dishes than the other bacon cups (which was just everything going raw, straight into a cupcake pan). But, they have a nice texture and look kind of cool, although mine ended up extra golden brown since I wanted the yolks hard. It made for a nice brunch.
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