Bacon-Wrapped Eggs
Preheat oven to 400°F. Line a baking sheet with aluminum foil and lay bacon strips on top. Cook bacon in oven for about 8 minutes, or until it is lightly browned but still soft. Remove bacon and place on a plate lined with paper towels. Reserve bacon fat for use in cornmeal biscuits. (Recipe below.)
Wrap a slice of bacon in a circle to line the sides of a muffin tin, then place half of another slice of bacon on the bottom. Repeat until you have 4 lined muffin tins. Crack an egg into each bacon cup. Top with cheese and herbs.
Bake eggs for 8-14 minutes, or until the egg is cooked to desired consistency.
Cornmeal Biscuits
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine flour, cornmeal, sugar, baking soda, baking powder and salt. Cut butter into flour mixture using a pastry cutter or two butter knives. Stir in ¾ cup buttermilk just until blended.
On a lightly-floured surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared baking sheet. Brush tops with remaining buttermilk.
Bake for about 12 minutes, or until golden and puffy. To serve, spread cornmeal biscuits with bacon fat or butter, if desired, top with sliced tomato or fresh salsa and a bacon-wrapped egg.
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