I love to sleep in late when I can—now more than ever! One of the best things about waking up in the early afternoon is it’s officially brunch time. This dish isn’t a “brunch only” dish—you can surely make it for breakfast. Since I rarely have my first meal of the day in the afternoon, I indulge in the idea of calling it brunch. It makes me feel fancy
I love me some eggs (especially runny ones), and thankfully my husband does too. I always have them stocked in the house. While rummaging around the fridge, I came across some leftover bacon from my penne alla vodka—it was still good! Woohoo, bacon and eggs. I wasn’t feeling like scrambled or over easy, instead I pulled out two adorable little gratin dishes and decided to bake the eggs.
Baked eggs are easy because you can throw it all in the dish and not worry about flipping them or anything. You also don’t have to worry about them sticking to the pan, since you don’t have to transfer to a plate. The last time I made baked eggs, it just took way too long to cook (not really I’m exaggerating), but I stumbled across Ina Garten’s method of boiling the butter first and then adding the eggs. I think this cooks them faster, and fries the bottom and edges nicely. The whole process took about 10 minutes. I served the eggs with my husband’s favorite—english muffins. Any crusty bread is perfect for dipping into the soft yolks. Oh, and the bacon and cheese sizzling on top was just divine.
- 6 large eggs
- 2 tablespoons light cream
- 1 tablespoon unsalted butter
- 4 slices bacon cooked and chopped
- Handful of shredded cheese of your choice (I used a mixture of monterey, cheddar, and mozzarella—one of those mexican blends)
- Preheat the broiler on high. Crack 3 eggs into 2 separate bowls, and set aside ready to go.
- Place 1 tablespoon of cream and ½ tablespoon of butter into each gratin dish.
- Place on a baking sheet and under the broiler, about 6 inches from heat, for about 3 minutes or until bubbling.
- Remove from broiler and add 3 eggs to each dish. Season with salt and pepper, and place back under broiler for about 2 minutes.
- Remove from the broiler, sprinkle the bacon and cheese evenly on top of each dish and place back under broiler for about 2 more minutes or until egg whites are near cooked. They will continue to cook after you remove.
- Let sit for a minute before serving. Serve with toasty bread.