Musty bacon eggs "half and half"

Ingredients for 3 servings:

• 6 large eggs, fresh, “L”
• 2 packs of bacon, sliced ​​100 g each
• e.g. Parmesan, grated
• 1 shot of milk
• 1 tbsp herbs to taste, fresh or dried

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

egg-like surprise, sometimes at Easter or simply in between or as a snack

First, line the bottom of the muffin tin with thirds of the bacon slices. Then line the sides of the cases with whole bacon slices. Now simply crack a whole egg into three of the cases, making sure that the yolk stays intact. Beat the remaining three eggs with a splash of milk using a whisk until scrambled. Fold in half of the herbs and divide the scrambled eggs evenly among the last three muffin cases. Sprinkle the remaining half of the herbs over the whole eggs in the cases. Grate all six eggs with fresh Parmesan cheese, according to your taste. Now bake the case on the oven rack in the middle at 130 degrees Celsius for 30 minutes. Then turn out the oven and let the eggs rest for another 5 minutes. Then turn them out and serve. We like to eat the eggs on their own, but they also go great with fresh mayo, remoulade, or Béarnaise or Hollandaise sauce. It’s a bit fiddly to “stick” the bacon to the sides of the molds. But by the third mold, you’ll have the hang of it. Salt isn’t added to either the whole eggs or the scrambled eggs. Parmesan and bacon definitely provide enough salt.