Bacon Wrapped Cheesy Eggs

Tuesday, May 24, 2011 Review by Brian
Bacon Wrapped Cheesy Eggs

Bacon Wrapped Cheesy Eggs


Bacon Wrapped Cheesy Eggs

Serves Four-Preparation time 45 minutes

4 Ramekins or small oven proof dishes

4 Thick sliced bacon

6 Pastured eggs

1/2 Cup raw whole milk

1 Cup chopped or shredded mixed sharp cheeses like Guryere, Swiss, Dubliner or Cheddar

2 Tbs filtered cold water

1 Tsp oregano

1 Tsp thyme

1 Tsp basil

1 Tsp granulated garlic

1 Small bunch of fresh chives snipped into small pieces

Sea Salt and freshly ground pepper to taste

Preheat oven to 450 Degrees. Set ramekins on a cookie sheet and cut bacon into two pieces 3/4 of the way up the slice. Place the smaller piece of bacon in the center of the ramekin and then line the wall of each dish with the remaining bacon slice. Place the dishes in the oven for 15-20 minutes until the top of the bacon has crisped up and the fat has been rendered. Pour off the fat carefully for future use and place the cookie sheet on a trivet or kitchen towel.

While the bacon is cooking, crack eggs into a bowl and wisk together with milk and spices but reserve the snipped chives. Salt and pepper to taste and then add the grated cheese. Mix together well and add 2 TBS of filtered water. Divide the egg mixture between the baking dishes, filling almost to the top. If the bacon comes away from the ceramic wall, you can push it against the wall with a knife, or just leave it as it is.

Place the cookie sheet with the ramekins in the second rack of the oven and turn the temperature down to 425. Cook for another 20 minutes undisturbed. The egg mixture will puff up like a souffle. Open the oven door and quickly sprinkle the tops with chives (this is optional) and then cook for another 5 minutes.

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