Egg and Bacon Muffins

Ingredients:

• 6 strips of bacon
• 10 large eggs
• 1 and 2/3 cups premium flour + extra for work
• 1.5 tsp baking powder
• 3/4 teaspoon coarse salt
• 0.5 tsp of soda
• 1/4 tsp freshly ground black pepper
• A pinch of granulated sugar
• 0.5 cups vegetable oil
• 0.5 cups nonfat plain Greek yogurt
• 110 g Irish cheddar, coarsely grated (about 1 cup)
• 1/4 cup grated pecorino cheese (about 45 g)
• 4 green onions, thinly sliced ​​(about 1/4 cup)
• Sea salt flakes and hot sauce, for serving
• Special equipment: 6-cup muffin tin; pastry bag

Preparation:

1. Place the bacon in a large skillet over medium heat. Cook, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate, then finely chop.
2. Meanwhile, fill a large bowl with plenty of ice and water; set aside. In a large saucepan, bring the water to a boil over medium-high heat. Carefully lower 6 eggs into the water with a slotted spoon and cook until the whites are set but the yolks are still soft, 5 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking and let them cool completely, about 15 minutes. Carefully peel the eggs and set aside.
   
   

   Culinary advice

   
   Cook the eggs over medium-high heat until the water is vigorously boiling. This helps agitate the shells, making peeling them much easier. If you boil eggs for less than 5 minutes, they're very difficult to peel, and if you boil them for longer, they'll overcook in the oven.
3. Preheat oven to 425°F (220°C) and generously spray a muffin tin with cooking spray.
4. In a medium bowl, whisk together the flour, baking powder, coarse salt, baking soda, pepper, and sugar until smooth. In a large bowl, whisk together the vegetable oil, yogurt, and remaining 4 eggs until smooth. Combine the flour mixture with the yogurt mixture and mix until smooth (do not overmix), then gently fold in the cheddar, pecorino, green onions, and bacon. Transfer the mixture to a pastry bag or zip-lock bag and snip off the corner. Place a couple of tablespoons of flour in a small bowl.
5. Pour enough batter into each prepared muffin tin to just cover the bottom and accommodate the soft-boiled eggs. Gently coat the eggs in flour, shaking off any excess (this will help the batter stick), then place one egg upright in each muffin tin. Spoon the remaining batter over the eggs, making sure they are completely covered. Use a spatula to smooth the surface of the batter (the muffins should look domed).
6. Bake until the tops of the muffins are golden brown, the batter is set, and the yolks are soft inside, about 16 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm, cut in half, sprinkled with sea salt, and drizzled with a few drops of hot sauce. Alternatively, let the muffins cool to room temperature, then transfer to a container, seal tightly, and refrigerate for up to 5 days..