2 slices of duck bacon
4 duck eggs
4 fresh chive leaves
Preheat the oven to 350ºF. Grease a muffin tin.
In a skillet, cook the duck bacon until slightly browned. Transfer slices to a cutting board and cut each one in half. Then use kitchen scissors or a knife to cut each half into small pieces and put that in the bottom of one muffin cup, so that you have half a slice of duck bacon in each cup. Sprinkle pepper over the bits of duck bacon.
Crack one duck egg into each muffin cup. Top with shredded cheese.
Use kitchen scissors to snip the chive leaves into tiny bits. You can do this in advance, or wait to snip them directly over the eggs later.
Bake at 350ºF for 15 minutes or until done. A few minutes before the end, sprinkle the chives over the eggs and return to the oven briefly. When they're done, gently slide a small spatula around the edges to loosen them, then pry the duck muffins out of their cups onto a plate.
The duck eggs and duck bacon are what make this recipe spectacular. You can use it with chicken eggs and pork bacon, but it won't taste the same.
At 15 minutes, my eggs were soft-baked and the yolks were still a little runny inside, but the whites were set firm. Next time I'll probably cook them 17-18 minutes, because I prefer hard-baked eggs.
I used a blend of shredded mozzarella and provolone, which worked great. Use whatever cheese you have and like that melts well and has a rich mellow taste.
If you don't have fresh chives, you can use dried chives, or whatever other herbs you like to put on eggs. Thyme, marjoram, or basil would probably work.
This recipe scales easily, so you can make it with 6 or 12 eggs. I call it Duck Muffins because they really do look kind of like muffins when you pop them out of the muffin cups.