Baked Eggs

Baked Eggs - Brunch Is Calling

This is a snazzy way to brighten up a Sunday morning breakfast or something slightly different to put on your brunch buffet table.The eggs can be baked in muffin tins or in individual ramekins. You can choose to serve them right from individual ramekins or, if you are cooking for a small group and using a muffin tin to bake them in, remove them from the tin and place on a nice platter for serving.

The one in the picture was made in a ramekin and taken out for plating and picture purposes. The ramekin I used is 3 1/2" and the cookie cutter (2 1/2") was used to cut out a round of toast.

• Eggs - room temperature
• Bread - lightly toasted
• Bacon
• Cooking Spray
• Alternate ingredient - Canadian Bacon
• salt and pepper to taste

Begin by precooking the bacon. I did mine in the microwave for 2 minutes initially. I found that I should have cooked it slightly longer, so I recommend 2 1/2 - 3 minutes. You want the bacon to be mostly cooked, but still pliable enough to put in the round ramekin or muffin tin.

Spray your ramekins or muffin tin with cooking spray.

Lightly toast bread and with a 2 1/2" cutter, cut out circles. Place the circle of toast at the bottom of the ramekin or tin. Then wrap the partially cooked bacon around the edges.

Crack a single room temperature egg in the center.

Bake in a preheated 400 degree oven, anywhere from 10-12 minutes to allow the egg white to firm up and finish cooking the bacon.

An alternate way of doing this would be to use Canadian Bacon on the bottom which would replace the toast round and eliminate the bacon.

Be sure and set a pretty table and I think your guests will be wowed.