Breakfast Muffin Macon Pots

Adapted from Cooking with the Kosher Butcher's Wife
by Sharon Lurie

My children created this for us on one of our anniversaries. One child suggested tomato and onion omelets, the other "Macon" and eggs and the other muffins. . . naturally an argument ensued. They combined all three ideas and this is what they created.


1 large 6-cup muffin tray
1 large onion, chopped
2 medium tomatoes, chopped
12 - 16 slices "Macon" (use Jack’s Gourmet Facon) or smoked beef
6 eggs
salt and pepper


Preheat oven to 450 (very high heat).
Fry the onion until soft, then add the tomatoes and simmer for about 5 minutes, keep stirring to prevent sticking.
Grease a muffin tray and line each muffin cup with two slices of kosher "Macon", one running one way and the other across.
Make sure the meat is pressed firmly against the sides of the cup and drapes over the top.
Place a spoonful of the tomato and onion mixture on top of the meat in each cup. Crack an egg into a small glass bowl, then gently pour it over the top of the tomato and onion mixture.
Bake on middle shelf of the oven until the egg whites are firm and the "Macon" becomes crisp. Reduce the heat if you think the meat is burning, but remember that the eggs take a little longer to cook through - they probably need about 15 minutes, depending, of course, on your oven.
Gently remove each muffin from the muffin tin and serve immediately with toasted health bread and a glass of fresh orange juice.


Recipe: kosher, meat, breakfast