My earliest memory of cooking was standing on my tiptoes to peek under the poaching pan lid. I loved to see the egg mixture puff up and the cheese melt over the top. A poaching pan or 6-ounce custard cups set in a pan of water will be necessary for this recipe. I think this was my first recipe.


    6 large eggs
    ⅓ cup whole milk
    ⅛ teaspoon salt
    Pinch freshly ground Tellicherry peppercorns
    ¾ cups shredded medium Cheddar cheese
    12 slices bacon
    6 pieces toast, buttered

1. In a large bowl, whisk the eggs, milk, salt and pepper.
    Divide the mixture evenly into 6 poaching or custard
    cups set in ½-inch water. (Some pans only have 4 poaching
    cups, so use less mixture in the cups filling about 1/2 full.) 

2. Cover and simmer over medium heat for 10 minutes.

3. While the eggs are cooking, trim the bacon and discard fat.
    Cut the meaty bacon into smaller pieces with a kitchen shears.
    Cook in a frying pan until crispy.

4. Sprinkle cheese and bacon over puffed eggs. Close the lid
    just until the cheese melts. Scoop out the eggs and serve
    on buttered toast.

    Makes 6 puffy eggs