This is the kind of thing you eat when it’s still cold out, darnit, and spring should have been here weeks ago, and coffee isn’t doing the job, and you want something solid in your stomach. It’s very, very solid. Think in terms of one or possibly two baked eggs per person, tops. How many bowling balls can you eat? Exactly.
2 slices bacon
1 raw egg
2-4 T crumbled strong cheddar cheese
Preheat the oven to 350 degrees F.
Half-cook the bacon. Easiest way is to lay it between two paper towels, on a plate, and microwave it a minute or three. It should still be limp, but not totally underdone.
Using two slices of bacon per cavity, line a 4-oz baking ramekin or (if you’re cooking a lot of eggs) a muffin cup with the bacon, covering the bottom and sides as well as you can. Don’t go nuts. It’s not an oil painting. It’ll be greasy, too. Good. The cup needs to be greasy.
Break a single raw egg into the bacon-lined cavity.
Crumble the cheddar cheese on top of the egg.
Bake in a preheated oven 10 to 15 minutes.
Turn out each baked egg with a spatula. The cheese will be very cheezy. The yellow center of the egg will be cooked. Your arteries will clang shut, but your mouth will thank you.