Baked Eggs With Bacon and Thyme

Advocate-tested recipe

Baked Eggs With Bacon and Thyme

Serves 2. Recipe is from Helana Brigman, who says two (4.5-ounce) ramekins are needed for preparing this dish.

1 tbl. butter, room temperature

1/4 cup Parmesan cheese, freshly grated or shredded

1 tsp. dried thyme

1/4 cup roasted broccoli, spinach, kale or like green (see note)

4 eggs

1 strip bacon, cooked until crispy and broken into small pieces

Paprika for sprinkling (can use smoky, sweet or regular Hungarian)

Salt and pepper, to taste

1. Preheat oven to 350 degrees. Butter ramekins and fill with Parmesan, thyme and vegetables, making sure to distribute ingredients evenly between them. Crack 2 eggs into each dish.

2. Sprinkle with crisped bacon, paprika and salt and pepper to taste. Bake for 12 to 15 minutes or until eggs are cooked to desired level. With my gas stove set to 350 degrees, 12 minutes bakes a somewhat done egg that’s still significantly runny; 15 minutes bakes a more well-done egg that’s still runny (my preference). Bake according to your stove’s known cooking conditions and preference.

3. Remove from oven and cool for one or two minutes before digging in.

Note: I do not list how to roast the greens in this recipe, but a simple handful of spinach, kale or broccoli and a drizzle of olive oil over medium heat are enough to cook down the greens before adding them to the ramekins.

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