Preheat oven to 375 degrees. In a large frying pan add Bacon and cook over medium heat for 5-8 minutes.

Note: I used a thicker cut bacon, if you use thin bacon only fry it for 3-4 minutes. Remove Bacon before it's too cooked (you want it to be flexible to wrap in the muffin tin. Dry Bacon on paper towels.

Spray muffin tin with non-stick cooking spray. Wrap each slice of Bacon in each muffin cup creating a circle, trim off any extra Bacon if it doesn't fit.

Crack one Egg into each Bacon wrapped muffin cup. Sprinkle a pinch of Sea Salt, Pepper, and Tarragon on top of each Egg cup. Bake 13-16 minutes.

Watch carefully, at about 13 minutes yolks will be more runny. At 16 minutes the yolks will be more hard boiled consistency. Remove each cup from muffin tin with a spoon and serve. Enjoy!