Shirred Eggs with Bacon & Gruyere
Yield
6
RECIPE Ingredients
- 6 slices Applewood Smoked Bacon
- Unsalted butter, softened, for greasing ramekins
- 6 eggs
- 6 tablespoons heavy cream
- 6 tablespoons shredded Gruyere cheese
- 6 teaspoons minced fresh chives
- Freshly cracked black pepper
- 6 slices country bread, for serving
Recipe notes
This shirred egg recipe is not only easy to make, creamy and rich with bacon and Gruyere, but it's perfect for brunch.
RECIPE Preparation
- In a skillet over medium heat, cook the bacon until crisp. Drain on paper toweling. Chop and set aside.
- Preheat oven to 425 degrees F. In a roasting pan large enough to accommodate 6 ramekins, add about 1 inch of water just off a boil.
- Lightly grease the 6 ramekins with softened unsalted butter. Carefully crack an egg into each ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese and bacon onto each egg.
- Bake for 7 to 10 minutes, until the egg is 'set' to your preference (about 7 minutes for runny yolk, 10 minutes for firm). Sprinkle with chives and season with freshly cracked pepper. Serve immediately with country bread.