If you have holiday eggs left over, try coddling them in a steamer on top of the stove. Shreds of cheese or finely chopped tomatoes, bell peppers, or sweet onions can be substituted for bacon and mushroom.
|Olive oil cooking spray (for custard cups)|
|2||large white mushrooms, coarsely chopped|
|Salt and pepper, to taste|
2. In a small skillet on medium-high heat, render the bacon until brown and crisp, turning once with tongs. Remove from pan and drain on paper towels. When the bacon is cool, crumble it.
3. Remove all but 1 teaspoon fat from the skillet. Add the mushrooms and cook, stirring often, for 5 minutes or until they release their excess moisture and the liquid evaporates.
4. In a small bowl, whisk the eggs, water, salt, and pepper. Divide the mushrooms and bacon among the cups. Pour some of the egg mixture into each one (it should not fill the cups more than 3/4 full). Spray a sheet of foil with the cooking spray. Cut the foil into quarters and make a foil cap for each cup.
5. Fill a deep saucepan with several inches of water. Set a steamer insert into the pan. Bring to a boil. Set the cups on the insert and cover with the lid. Cook over simmering water for about 20 minutes or until the eggs are firm. Remove the cups from the pan with tongs.