Get the full-on bacon experience without the grease factor.
San Francisco is my favourite city to be a tourist. On my last visit, I popped into a wee hole in the wall with a sandwich board outside advertising “bacon-wrapped eggs.” Even next to the magnificent California sights, the B-word always excites. Apparently, I’m not the only one: When I placed my order, my server told me I got the last one. A nearby diner groaned in disappointment. I turned around to look at him. His needy eyes pleaded with me. I quickly turned away. Inspired by my moral fail, my version combines candy-like onions, sweet pear, tangy goat cheese, and dainty strips of flavourful prosciutto.
In a large nonstick skillet, heat the olive oil and butter over medium-low heat. Add the onions and stir to coat them in the oil and butter. Stirring every 5 minutes, cook the onions until they reach a caramelized, amber colour, 45 to 60 minutes. Stir in the balsamic vinegar and thyme and season with salt and pepper. Remove from the heat.
Preheat the oven to 375°F (190°C). Coat 6 muffin cups with olive oil from the oil atomizer.
Lay a slice of prosciutto in a muffin cup, then cover with another slice going in the other direction, so you have 2 criss-crossed slices that cover all the sides. Allow the prosciutto to peek out about ½ inch (1 cm) above the muffin cup, but if it’s longer, tuck the ends into the cup. Repeat with the remaining prosciutto.
Divide half of the pear and half of the caramelized onions among the cups. Carefully break an egg into each cup and season with a pinch each of salt and pepper.
Top with the rest of the pear and onions as well as a few pieces of goat cheese.
Bake for 20 to 25 minutes, or until the egg whites are opaque and the prosciutto is crispy. Garnish with thyme leaves (if using).