6 large eggs
12 slices Canadian bacon
white pepper to taste
1 stalk scallion, chopped fine
Sriracha sauce for serving
Preheat the oven 350˚F/180˚C.
Slit each slice of bacon 1 inch from the edge towards the center. Place one slice of bacon in one cup of a six-cup muffin tin, slit edges on the bottom. Overlap the slit edges so that the bacon slice fits the cup. The top of the bacon should stick up slightly over the top of the muffin cup. Place another slice of bacon in the same cup overlapping the slit edges to fit. Repeat.
Crack open an egg into each cup lined with two Canadian bacon slices. Sprinkle a little white pepper to taste in each cup—salt is not necessary. Sprinkle some scallion on top of each egg.
Bake in the oven 10-15 minutes—ten for a runny yolk, 15 for well-done. Using a thin blade, ease around the edge of each nest and scoop out of the muffin tin. Serve hot with Sriracha sauce.