Preheat the oven at 200°F.

On a baking sheet with waxed paper, place the bacon strips. Lay the bacon strips out flat on the baking paper, leaving space so they don’t overlap. It should be simmered, when they are toasted remove and reserve the oil. When bacon has cooled, crumble into small pieces. Reserve the remaining fat from the tray for later use.

Boil the eggs. When the eggs are cooled, remove the shell. Usually, I remove the shell even hot under the water tap.

Shred the eggs and mix with 1/4 cup butter and bacon fat (baking tray residue). Put in refrigerator for half an hour.

When the mixtures are firm, form spheres with a teaspoon; we made them with our hands and it also worked well.

Then place the crumbled bacon on a flat plate and roll the spheres through the dish until they are well covered.

Can be served on a plate or in small paper muffin cups.

Enjoy!