1. In a large bowl, whisk the eggs, milk, salt
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.
6 puffy eggs