Sandra Djohan

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BAKED EGGS W/ CHEESE, TOMATOES & BACON


  • 4 eggs
  • Butter
  • 10 grape or cherry tomatoes
  • 2 strips of bacon
  • A good hunk of cheese to grate
  • Smoked paprika

Instructions

Tools:

  • 2 ramekins or other oven proof dishes

Directions:

  1. Pre-heat the oven to 375 degrees.
  2. Cook the strips of bacon on the stove.
  3. If you are going to use a water bath, bring 2 cups of water to a boil in a kettle.
  4. Grease each of the ramekins with butter.
  5. Cut the tomatoes in half and divide among the dishes. Sprinkle with a little bit of salt.
  6. Once the bacon has nicely browned, remove, blot off excess grease with paper towels and chop into small pieces.
  7. Divide the bacon between the two dishes. (Add a little extra to the dish you know will be yours. If you are not sure, don’t risk it.)
  8. Grate the cheese into each dish and then crack two eggs into each dish.
  9. Sprinkle ~ 1/8 tsp of the smoke paprika on top of each dish along with a pinch of salt and a grind or two of pepper.
  10. If you are using a water bath, place both ramekins in a high sided, oven proof baking pan. Place the pan in the middle rack of the oven and then pour in the boiling water.
  11. If you are not using a water bath, place both ramekins on a cooking sheet and then into the oven.
  12. Cook until the egg whites turn opaque, roughly 15-20 minutes. It could be less depending on your toppings, so start checking after 10 minutes. The eggs may not set firmly, but will be custard like.
  13. Enjoy!

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