Preheat oven to 350.

Line muffin cups with a strip of bacon.

I tried to cover the sides and as much of the bottom as I could, but it is not necessary to cover the whole thing.

Break an egg into each bacon nest.

For even more authenticity you could use Canadian bacon instead of regular.

While the eggs are cooking in the oven make the sauce.

Melt butter in a cup in the microwave or in a cast iron sauce pot on the stove.

In a blender, blend egg yolks, lemon and cayenne.

With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there.

I am quite certain this method would also work well in a food processor.

Tip: The variable speed on my Vitamix blender worked perfectly for this.

The timing of the eggs will depend on how you like them.

Also if you like your bacon more crispy than I do, you could bake the bacon cups in the oven for a few minutes first, then drop the eggs in and bake until they are done.

So you will just have to keep an eye on your eggs!

When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley.

I ate mine with avocado slices.

Soooo good! I did not for a moment miss the English muffins underneath!

Save the leftover sauce to use during the week over veggies and protein.

It is really good!

Calories 453, Fat 41, Protein 20, Carbs 4