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The Shopping List: bacon, eggs, heavy cream

To do ahead:
Cook and crumble bacon. I have found the easiest way to prepare the bacon is to line two baking sheets with tin foil, spread an entire package of bacon over the two sheets and bake in the oven at 350° until the bacon is crispy. Drain the bacon on a platter lined with paper towels. Wrap and store the meat in the refrigerator until needed.

Preheat the oven to 350°

Determine the number of eggs you will need for your meal.

Use butter to grease a ramekin or custard cups for each egg you will be baking.
 
Crack:
one egg into each dish.  

Sprinkle the eggs with:
salt and pepper to taste.

Pour:
1 teaspoon heavy cream over each egg

Crumble:
Cooked bacon over each egg

Set the egg-filled ramekins into a baking dish. Fill the baking dish with hot water three quarters of the way up the sides of the ramekins. Bake at 350° for about 18 minutes. Bake longer if you prefer a firmer yolk.

Adapted from The Cafe Sucre Farine

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