With a fork, make a large well in the center of the top layer of potatoes, without disturbing the bacon, pressing them toward the sides of the ramekins.
06If baking these immediately, add an egg to the well, and sprinkle with salt (and pepper, if desired), and spray with a touch of olive oil. (If making ahead of time to bake later, cover and refrigerate for up to 24 hours, and skip the next step; bring to room temperature before baking).
07Place the ramekins on a baking tray and put in the center of the oven for about 18 minutes, or until the egg whites are cooked, but yolks are still a little runny (eggs will continue to cook once removed from the oven).
08Let stand for a few minutes before serving, then enjoy with a cup of your favorite hot beverage!