Bacon-Baked Eggs

Here is a super-simple breakfast of bacon-baked eggs; that is, baked eggs with a little bacon in the bottom (and bacon grease if you must).
By Jennifer Abbott

Bacon-Baked Eggs

Baked eggs are an easy way to cook eggs for a crowd and just as easy to cook for one or two. While they’re baking, you can make toast, drink your coffee, water the plants, and just lounge around being fabulous.

Bacon-Baked Eggs
 
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Here is a super-simple breakfast of bacon-baked eggs; that is, baked eggs with a little bacon in the bottom (and bacon grease if you must).
Author:
Recipe Type: Side
Serves: 1
Ingredients
  • 1 slice bacon, cooked and crumbled
  • a smidge of bacon grease or butter or other oil, for greasing
  • 1 fresh egg
  • salt and pepper to taste
  • 1 tablespoon half and half, milk, or cream
  • 1 tablespoon grated cheddar or other cheese (optional)
  • snipped chives, green onions, or other herbs, for garnish
Instructions
  1. Preheat oven to 400 and put a small kettle of water on to boil (for the water bath).
  2. Lightly grease a small, oven-proof ramekin with bacon grease or butter. Sprinkle the bacon into the bottom of the ramekin.
  3. Crack the egg into a small bowl and gently pour it over the bacon. Top with a sprinkle of salt and a grind or two of pepper, to taste. Pour a tablespoon of half and half over the egg, and top with cheese if using.
  4. Gently place the ramekin(s) into a baking dish with sides at least as high as the ramekin tops. When the water comes to a boil, carefully pour it into the baking dish so it comes ¾ of the way up the sides of the ramekins.
  5. Carefully place the baking dish in the oven. Bake for 9 to 13 minutes, according to desired degree of doneness. 9 minutes will give you a very runny egg. I went 12 minutes for medium-hard.
  6. Remove ramekin(s) carefully, top with chives or other herbs, and serve with toast or on its own. Yum!
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