Grease and flour a 12 cup muffin pan.

Peel and dice the shallots

Trim and chop the scallions into rings

Place a layer of paper towels next to the stove.

Place the bacon in a skillet and cook until crispy.

Transfer to the paper towels and let drain.

Add the shallots and scallions to the bacon fat and cook, stirring, until soft. Remove from heat.

Transfer the shallots and scallions to a bowl. Use a slotted spoon if there is an excess of bacon grease.

Chop the bacon into pieces and add it to the bowl.

In a separate bowl. Whisk together the flour, baking powder, and salt.

Add the dry ingredients, half the shredded cheese, chives, to the fried ingredients and mix.

Mix in the sour cream, 1 egg, oil, and the buttermilk.

Add a few turns of freshly ground pepper.

Preheat the oven to 350 degrees F.

Spoon the batter into the prepared pans. Use your fingers (wet them first) to gently press the batter into the pan and about 1/4 inch up the sides, forming a cup.

Crack one egg into each of the wells.

Gently arrange enough batter over the eggs, covering them but making sure not to break the yolks.

Sprinkle the rest of the cheese over the tops.

Place in the oven and bake for 30 minutes.

Remove from oven and let stand for 15 minutes in the pan before removing and serving.