1

Soft boil 6 eggs by boiling an inch of water and adding the eggs. Cover and cook for 4 and 1/2 minutes.

2

Shock eggs in cold water and place in freezer for 30 minutes max. When done remove the eggs from the freezer and peel. Set aside.

3

In a nonstick medium pan, fry tocino until crisp. Set aside the tocino oil for the muffin batter. Transfer to a chopping board and cut into bits. Set aside.

4

Mix together pancake mix, cornmeal, 4 eggs, milk, salt, maple syrup, tocino oil (just add extra cooking oil if needed). Fold in tocino bits.

5

Grease a muffin pan and fill each with the batter just until 1/4 full. Add one peeled egg in each muffin slot. Spoon over and around more batter to cover the egg.

6