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
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.
- 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
- Preheat oven to 400 and put a small kettle of water on to boil (for the water bath).
- Lightly grease a small, oven-proof ramekin with bacon grease or butter. Sprinkle the bacon into the bottom of the ramekin.
- 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.
- 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.
- 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.
- Remove ramekin(s) carefully, top with chives or other herbs, and serve with toast or on its own. Yum!
Jennifer Abbott is a writer, music teacher, Southern food enthusiast, and soup aficionado. She lives in New Orleans and blogs about cooking and dining at Food Orleans.