Baked Egg and Bacon Cups

Recently I’ve discovered the delights of baking eggs.  This is such an easy and sort-of glamorous way of cooking eggs, and cleaning up afterwards is a breeze, too. 

What could be easier than putting a few tasty morsels in a little dish, breaking in an egg, putting on few more tasty goodies, then baking it for a few minutes? And they look impressive (compared to a scrambled egg)!

This version takes a little longer as the bacon bakes first, but it would even make a good lunch or light supper, served with a salad and some fresh crunchy bread. 

Baked Bacon and Egg Pots

To make one serving:

2 slices of back or shoulder bacon

1 egg

fresh or dried parsley

freshly ground salt & pepper

1 Tbsp cream

grated parmesan cheese

• Heat your oven to 200*C
• Grease the ramekins and line with the bacon, tucking it into a cup shape around the edges
• Bake in the oven until cooked
• Remove from the oven and break an egg into the bacon ‘cup’

• Sprinkle with some parsley, grind over the seasonings and spoon the cream gently over the egg

• Sprinkle the cheese over the cream
• Bake in the oven for a few more minutes, until the yolks are cooked to your liking (I like a soft yolk, my family likes the yolk hard enough to bounce)
• Remove from the oven and scoop each cup out of the ramekin onto a serving dish
• Enjoy!

Do tell me what your favourite ‘fillings’ are for baked eggs?  🙂