Sunday Brunch: Father's Day Bacon Shooters

Father’s Day Bacon Shooters

INGREDIENTS

1-pound bacon thick cut

2 tablespoons unsalted butter

8 eggs, lightly beaten

3 tbsp heavy cream

2 tbsp crème fraiche

2 tbsp finely sliced chives

Sriracha, to taste

INSTRUCTIONS

Preheat oven to 400 degrees.

Cut a paper towel tube into 4 smaller cylinders and cover them with aluminum foil. These will be the shot forms. Place half a piece of bacon on the bottom of the tube and wrap 1 1/2 more pieces around the outside to create the shot shape. Place bacon shot molds into a muffin tin and bake for 20 to 30 minutes. Once shots have cooled slightly, remove from molds.

In a medium nonstick skillet, heat 1 tablespoon of butter. Add beaten eggs, salt and pepper. Cook stirring constantly. Add the last piece of butter then the heavy cream then the sour cream. Continue to cook eggs until they are light, fluffy and creamy. Scoop eggs into each bacon shot cavity and top with chives or hot sauce. Enjoy!