Bacon and Potato Baked Eggs

The Plain Kitchen baked eggs

I do love a gently baked egg: these have tiny fried cubes of potato and bacon at the bottom of the ramekin, and are topped with bacon and chives. Bake them in a water bath for about 9 minutes at 180 degrees: you still want the centres to be runny. Of course, the addition of a little cream and parmesan is what makes these just so lovely: I’m posting the recipe for these today as they are a perfect weekend breakfast, or light Friday supper.

Barnaby also loved them (even the chives, surprisingly).

Serves 4

Preheat oven to 180 degrees Celsius

Butter 4 little regular sized ramekins

Ingredients:

4 eggs

4 tbsp cream

2 tbsp grated parmesan

1 small potato, peeled and diced into very small pieces

2 rashers smoked streaky bacon, chopped into little pieces

1 tsp olive oil

1 banana shallot, peeled and finely chopped

Maldon Salt

Good grinding black pepper

Small handful chopped chives

Method:

In a small non stoick frying pan, fry the little pieces of bacon in the oil for 4 minutes, until they start to crisp. After this time, add the chopped shallot, and saute for a further minute (you add the shallot at the end as it burns so easily). Remove the bacon and shallots and drain on kitchen towel. Leave the oil and bacon fat in the pan, and fry your little cubes of potato in this until they are done: this should take 5 minutes or so. Remove and drain on kitchen towel.

Mix the eggs, cream, parmesan and salt and pepper together in a jug.

Place a few of the bacon pieces and the shallots and potatoes at the bottom of your buttered ramekins. Top with the g mixture, then with a few more bacon pieces and the chives. Place in a small roasting dish, fill with water until the water is half way up the ramekins, and bake for 9 minutes or so. They should still be wonderfully wobbly in the middle!

Remove, and allow to rest for a minute before serving with teaspoons.

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