Egg Cups (and a few words on Paleo Faileos)

Someone was asking me not long ago how I manage to make every one of my recipes perfect the first time. Quite honestly I'm flattered by the misconception, but I figured I should come clean just in case I get really famous one day and am forced to cook something new on national television. I mess up all the time. Like sometimes they are big mess-ups that end up in the trash. The more I cook the less that happens- I made it a good five weeks and then this happened:

They don't look awful, but the bacon was undercooked and the egg should have cooked for a shorter time period. HOLY PALEO FAILEO BATMAN. Anyone who claims that cooking doesn't require critical thinking is sadly mistaken.






So, in the spirit of paleo faileos, I thought I would share how I learned from my mistakes and made the recipe a million times better (and edible, since undercooked bacon is actually kind of scary, despite what the cavemen might have claimed). The problem with this recipe was that the egg needed less cooking time, and the bacon needed more. The runny egg also didn't last long within the bacon mold after I took this picture. So, here's what I did:

You were probably thinking I would give up on the bacon and use something naturally round like an avocado. Not so, I don't give up on bacon. I wrapped my bacon like this in the muffin tin and cooked it for 10 minutes before adding the egg. Who has critical thinking NOW, booya! The moral of the story? Never give up on yourself, or bacon. Here is the final product:




Paleo Egg Cups:

Ingredients:

• 8 pieces of bacon
• 6 eggs
• 1/2 avocado
• 3/4 cup mushrooms
• salt and pepper

Wrap bacon as shown above and cook at 350 degrees for ten minutes. In the meantime, whisk eggs and chop mushrooms and avocado. Mix and add salt and pepper. Pour into bacon cups, place muffin tin on a cookie sheet (so bacon grease doesn't drip onto your oven) then bake an additional 17-20 minutes. Let cool, then scoop out with a large spoon.