Egg Cups

We are on our third week of egg cups for breakfast.  First week was bacon and caramelized onion.  Last week was asparagus and lemon; I don't even like asparagus and I thought they were good.  This week is spinach with bacon.
The recipe took a bit of tweaking that first week.  Vegetables need more salt, and anything bacon needs none.  It took one batch of bacon and onion cups to realize that one, so I will admit that about 25 of the first week's eggs were way too salty.  Sorry. 

Here you see my extra special egg cup extractor--the toothpick.

The spinach prior to egg cup insertion.  Ingredients: spinach, bacon, bacon fat.  Darn how spinach cooks down, I had intended to use it for another meal too, but alas, it looked like all of it needed to go in the cups.