Shirred Eggs with Bacon, Tomato and Herbs
Prep Time
Serves
Cooking Mode
1 butter, room temperature
8 Large Eggs
¼ 15% table cream, divided
⅛ each salt and pepper
3 Fully Cooked Bacon, thinly sliced
1 Roma tomato, seeded and diced
1 fresh Thyme, chopped
1 fresh Chives, chopped
1 butter, room temperature
8 Large Eggs
¼ 15% table cream, divided
⅛ each salt and pepper
3 Fully Cooked Bacon, thinly sliced
1 Roma tomato, seeded and diced
1 fresh Thyme, chopped
1 fresh Chives, chopped
Directions
1Pre-heat oven at 350°F (180°C). Butter the inside of four 4 oz ramekins and set on baking sheet. Crack two eggs in each dish and top with 1 tbsp (15 mL) cream.
2Season each ramekin lightly with salt and pepper, and top with the bacon, tomatoes and thyme, dividing evenly. Bake in the middle of the oven until whites are set, approx. 12-15 minutes, or a few minutes longer for hard-cooked yolks. Let cool slightly, garnish with chives and serve with toast.
Tips
1
Ramekins can be assembled, covered and refrigerated several hours in advance or overnight.
Disclaimer
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Personal Note
Personal Note
