eggs & bacon

shirred eggs can be one of those little simple treats that can warm the start of your day. and who doesn't love adding a little heavy cream to anything?  the idea for this recipe came from the wonderful baked eggs we had at a new friends house in brooklyn last week.  their twist was some amazing truffle oil added at the end.  ours happens to be the idea of the more bacon the better...

Shirred Eggs

4 strips bacon, cooked
4 eggs
salt & pepper
1/4 cup fontina
1 tbs chopped parsley
1 tbs chopped chives
2 tsp heavy cream
preheat oven to 375 degrees F.  grease 2 ramekins and place on a sheet pan. crumble 2 slices of bacon into each ramekin, covering the bottom completely. break two eggs into each ramekin and season with salt and pepper. bake for 10 mins.  top each with fontina, herbs and cream. return to the oven 7-10 mins, until whites are set but yellow is still a bit runny.  serve with toast. indulge!


Charlie Barley said...

damn you guys have awesome ideas.

Josephine Tournier Ingram said...


Ash said...

can I salted pork products with a side of salted pork products please?
....and a dash of cream!

Catherine said...

Brilliant. I lived in a Brooklyn a few years ago, and the mainstay at every local brunch spot was baked eggs. I'm so glad you got to enjoy the local fare, and now you spreading the love with a wonderful recipe.


Anonymous said...

Shirred eggs are one of my all time favorites. I might suggest next time separating the whites and yolks and mixing the white with the cream and a hard cheese, then plopping (scientific term) the yolk back in it.

Also your work is beautiful, keep it up!