BAKED EGGS WITH BACON, CHEESE, AND HERBS
Serve eggs in individual ramekins for a lovely breakfast party with this recipe from "Martha's Entertaining."
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Cook bacon in a medium saute pan over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate. In a small bowl, combine chives and parsley.
- Butter six 8-ounce ramekins, and add bacon to each, dividing evenly. Crack two eggs into each ramekin, being careful not to break the yolks. Place ramekins in a roasting pan, and pour in enough steaming hot water to reach halfway up the sides of ramekins. Cover pan tightly with foil; bake 20 minutes.
- Carefully remove pan from oven. Dividing evenly, sprinkle two ramekins carefully with goat cheese; sprinkle another two ramekins with fontina. Top each of remaining two ramekins with 1 tablespoon mixed herbs. Cover pan again and continue baking for another 10 minutes. Remove pan from oven.
- Using tongs, carefully remove ramekins from water bath. Season eggs with salt and pepper, and serve immediately.
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Adnan Khattak
[email protected]I added some diced tomatoes and onions to my eggs. It gave them a nice flavor and texture. I would definitely recommend adding some vegetables to this recipe.
Nolwazi Nomabunga
[email protected]I'm not a fan of runny eggs, so I cooked mine a little longer than the recipe called for. They were still delicious! The bacon and cheese were cooked perfectly. I would definitely make this recipe again.
Abdulwahaab amiri
[email protected]I followed the recipe exactly and the eggs turned out perfectly. The bacon was crispy and the cheese was melted and gooey. The herbs added a nice flavor to the dish. I would definitely make this recipe again.
Tijani Olatunji
[email protected]I made this recipe for my family and they all loved it! The eggs were fluffy and the bacon was crispy. The cheese was melted and gooey. It was the perfect breakfast dish.
Shadman Tanjib
[email protected]This recipe is a great way to use up leftover bacon and cheese. It's also a very easy and quick meal to make. I would definitely recommend it to anyone looking for a simple and tasty dish.
Faisal Saeed
[email protected]I would not recommend this recipe. The eggs were overcooked and the bacon was burnt. The cheese was also very bland. I was very disappointed with this dish.
Alicia Bridges
[email protected]These baked eggs were okay. The eggs were cooked well, but the bacon was a little too crispy for my taste. I also thought the cheese was a bit too greasy.
OJO DEBORAH
[email protected]I'm not a huge fan of eggs, but these baked eggs were surprisingly good. The bacon and cheese really helped to improve the flavor. I also liked the addition of the herbs. They gave the dish a nice pop of flavor.
Lynn MacPherson
[email protected]These baked eggs are the perfect comfort food. They are hearty, flavorful, and filling. I love to make them on a cold winter day. They always warm me up and make me feel cozy.
Brianna Guerrero
[email protected]I've made this recipe a few times now and it's always a winner. The eggs are always cooked perfectly and the bacon and cheese are always crispy and delicious. I love that it's a one-pan meal, so cleanup is a breeze.
Angie Leavitt
[email protected]This is my new favorite way to make eggs. They are so easy to make and they always turn out perfectly. I love that I can customize them with different toppings, like bacon, cheese, and herbs.
Honourable Godson
[email protected]I made this recipe for brunch and it was a huge success. The eggs were fluffy and flavorful, and the bacon and cheese added a nice touch of richness. The herbs gave the dish a lovely aroma and flavor.
Mumo Kennedy
[email protected]These baked eggs were a hit with my family! Everyone loved the combination of bacon, cheese, and herbs. The eggs were cooked perfectly and the cheese was melted and gooey. I will definitely be making this recipe again.