Description
A simple, elegant breakfast or brunch dish. Perfectly baked eggs with crispy bacon, ready in minutes.
Ingredients
Scale
- 1 slice bacon, cooked and crumbled
- a smidge of bacon grease or butter or other oil, for greasing
- 1 fresh egg (1 fresh egg)
- salt and pepper to taste
- 1 tbsp (15 ml) half and half, milk, or cream
- 1 tbsp (15 ml) grated cheddar or other cheese (optional)
- snipped chives, green onions, or other herbs, for garnish
Instructions
- Preheat oven to 400°F (204°C).
- Lightly grease a small, oven-proof ramekin with bacon grease or butter. Sprinkle bacon into the bottom of the ramekin.
- Crack the egg into a small bowl and gently pour it over the bacon. Top with salt and pepper to taste. Pour a tablespoon of half-and-half over the egg, and top with cheese if desired.
- Gently place the ramekin(s) into a baking dish with sides at least as high as the ramekin tops. Pour boiling water into the baking dish until it reaches 3/4 of the way up the sides of the ramekins.
- Bake for 9 to 13 minutes, depending on desired doneness (9 minutes for runny, 12 minutes for medium-hard).
- Remove ramekin(s) carefully, top with chives or other herbs, and serve with toast or on its own.
Notes
- For a richer flavor, use high-quality bacon and reserve some of the rendered bacon fat for greasing the ramekin.
- If you don’t have half-and-half, whole milk or even water will work; just note that the texture might differ slightly.
- To prevent overcooking, start checking for doneness at the 9-minute mark and remove when the whites are set and the yolk is cooked to your preference.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 2
- Protein: 7
- Cholesterol: 200