There is nothing quite like bacon and eggs for breakfast, but sometimes the same old fried or scrambled eggs gets a little monotonous. This is a great, easy breakfast to make for 1 or for a whole group. Actually, since the eggs are easily personalized, it could be really fun to put out all the fixings and let folks choose what to put in their own eggs…I love interactive food.

So the eggs… I believe that these are traditionally called shirred eggs, but baked eggs pretty much encompasses the same thing. The method should produce a white that is just set while leaving the yolk still running and delicious. I’m a little paranoid and freaked out about the white being runny, so I overcooked my eggs a little (I’m still figuring out the exact right temp/time for me), but they were still tender and delicious.

As for the bacon: I grew up in a microwaved bacon household. I never really contemplated other ways of cooking bacon unless it involved cast iron cookware, so it was a really awesome moment the other weekend when my friend Liz made bacon in the oven for brunch. I was both in awe because it was so delicious and so logical that I felt a little silly for not having thought of it before. Thanks Liz!

Tip: cook the bacon first so you can assemble the eggs while the bacon is cooking. Plus, cold eggs are gross.

 

raw bacon

The Bacon

Good Bacon, I prefer thick apple bacon, but that’s me.
fresh ground pepper

ingredients

Baked Eggs (or Shirred)

Eggs
Milk/Cream
Butter
Salt & Pepper
Fixings (cheese, salt, bacon, herbs, tomatoes, spinach etc.)

Special equipment: Ramekins or other small oven safe bowls.

cooked bacon

Line a baking sheet with parchment paper or foil. You’ll still have to wash it afterwards, but you won’t have to do as much scrubbing to get up crusty stuff.

Line up the bacon on the baking sheet and grind pepper over the pieces. Pop in a cold oven and set the temperature for 425 degrees F. Once the oven has hit temperature, continue to cook for 15 – 20 minutes, or until your preferred level of crispiness has been met. Transfer bacon to a paper towel lined plate to soak up the extra grease and then serve. Delicious.

preegg

Turn the oven down to 350 degrees F.  Butter the ramekins and salt and pepper the bottoms.

Add whatever fixings you like to the bottom of the ramekins. I added cheese, fresh diced tomato and cooked bacon.

 

precream

 

Crack your eggs into the ramekins. If you’re not very good at keeping the yolk intact, you could break the egg into another small dish and then slide it into the ramekin. I used two eggs per ramekin, but you could also do one.

 

prebake

Drizzle a few tablespoons of milk or cream (I used half & half – it’s what I had) over the tops of the eggs to keep them moist while cooking and then season with salt and pepper again.

Place the ramekins on a tray and throw them in the oven for about 15 minutes. (If you’re me and paranoid and want them a little more set, closer to 20 minutes.)

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When they are finished you can either serve them in the ramekins or turn them out onto plates. Either way, they are mighty tasty and super easy. As a note – If I’d had some good bread for toasting, there would have been toast involved in this meal so I could dip it in the runny yolk goodness.

Fancy Baked Eggs and Bacon
 
Recipe By:
Ingredients
  • The Bacon
  • Good Bacon, I prefer thick apple bacon, but that's me.
  • fresh ground pepper
  • Baked Eggs (or Shirred)
  • Eggs
  • Milk/Cream
  • Butter
  • Salt & Pepper
  • Fixings (cheese, salt, bacon, herbs, tomatoes, spinach etc.)
  • Special equipment: Ramekins or other small oven safe bowls.
Instructions
  1. Line a rimmed baking sheet with parchment paper or foil.
  2. Line up the bacon on the baking sheet and grind pepper over the pieces. Pop in a cold oven and set the temperature for 425 degrees F. Once the oven has hit temperature, continue to cook the bacon for 15 - 20 minutes, or until your preferred level of crispiness has been met. Transfer bacon to a paper towel lined plate to soak up the extra grease and then serve.
  3. Turn the heat down to 350 degrees F. Butter the ramekins and salt and pepper the bottoms.
  4. Add whatever fixings you like to the bottom of the ramekins. Some classics are cheese, fresh diced tomato and cooked bacon.
  5. Crack your eggs into the ramekins. If you're not very good at keeping the yolk intact, you could break the egg into another small dish and then slide it into the ramekin. I used two eggs per ramekin, but you could also do one.
  6. Drizzle a few tablespoons of milk or cream over the tops of the eggs to keep them moist while cooking and then season with salt and pepper again.
  7. Place the ramekins on a tray and throw them in the oven for about 15 minutes. (If you're me and paranoid and want them a little more set, closer to 20 minutes.)
  8. When they are finished you can either serve them in the ramekins or turn them out onto plates. Either way, they are mighty tasty and super easy.