In a large skillet, pre-cook the bacon for about 2 to 3 minutes. Drain on paper towels.
6 slices center-cut bacon
Preheat oven to 375°F.
Spray a 6 cup muffin tin with cooking spray, then wrap a bacon slice around the perimeter of each cup to create a ring.
Crack an egg into a small custard cup or bowl, then transfer it to one of the muffin cups.
6 large eggs
Repeat with remaining eggs, adding one to each muffin cup.
Sprinkle eggs with Herbes de Provence, Parmesan, salt, and pepper.
Herbes de Provence, 2 tablespoons grated Parmesan cheese, Kosher salt, Freshly ground black pepper
Place in the oven to bake.
After 10 minutes, check to see if the eggs are cooked the way you like them. If they are still jiggly in the middle, put them back in the oven for an additional 5 minutes.
Remove to a plate and top with chopped scallions before serving.
1 scallion