Shirred Eggs Recipe with Bacon
Take our simple shirred eggs recipe to the next level with the addition of crisp bacon, onions, peppers, and Parmesan cheese. Breakfast is served!
Take our simple shirred eggs recipe to the next level with crisp bacon and a sprinkle of onions, peppers, and Parmesan for added texture and flavor. Feel free to substitute ham for the bacon or another filling for the pepper and onion to suit your taste. Garnish with fresh, seasonal herbs or snipped chives for a lovely brunch presentation.
Yield:
6 servingsIngredients
Vegetable oil (for baking sheet and muffin cups)
12 strips bacon
1 heaping tablespoon diced bell pepper
1 heaping tablespoon diced onion
6 medium-size eggs, divided
6 teaspoons heavy cream, divided
3 teaspoons grated Parmesan cheese, divided
Freshly ground black pepper, to taste
Garnish: fresh herbs, such as minced parsley or chives, and a pinch of kosher or sea salt
Instructions
Preheat your oven to 400° and set a rack to the middle position. Arrange the bacon strips on a lightly greased rimmed baking sheet and cook until lightly browned but not crisped, 10 to 14 minutes. Remove from the oven and lower the temperature to 325°.
Lightly grease 6 muffin cups (or 6 7-ounce ramekins), and line the sides and bottom of each with 2 bacon strips. Combine the diced pepper and onion in a small bowl, and spoon 1 heaping teaspoon of the mixture into the bottom of each cup, followed by 1 cracked egg. Add 1 teaspoon of cream, ½ teaspoon of Parmesan, and black pepper to taste.
Set muffin tin (or ramekins) on a rimmed baking sheet. Bake until the egg whites are opaque, 12 to 15 minutes (see “Note” ). Serve in their ramekins, or use a spoon to transfer them to a small serving dish. Garnish with herbs and a pinch of salt, and serve warm.
