This post represents a first for me…it is the first time I posted the same day I cooked something. Usually I am pretty lazy and there is a week or even a month between cooking and posting. I am going to try and get better about that, or just stop worrying about writing witty things at the beginning of each post and instead throwing up some photos and a recipe.
The inspiration for tonight’s dinner came from some posts I saw on baked eggs (here, here and here), coupled with a severe case of the lazys. Baked eggs can be made lickity split and, more importantly, don’t require much thinking. For my version, I went with bacon, cheddar and tomato as the flavorings. You could probably come up with tons of other ones. Each of the recipes I linked to has a completely different take.
Baking an egg is pretty simple. There are two things to remember: 1) placing the ramekins in a hot water bath while they cook in the oven helps the eggs cook evenly and 2) the egg white will never set firmly, instead judge doneness by waiting for the egg whites to turn white or opaque. Placing the ramekins in a boiling water bath can be a pain–and this is supposed to be an easy dish–so don’t worry about it if you don’t want to.
For more photos and a toaster-oven version, click here.
Baked Eggs w/ Cheese, Tomatoes & Bacon
- 4 eggs
- 10 grape or cherry tomatoes
- 2 strips of bacon
- A good hunk of cheese to grate
- Smoked paprika
- Pre-heat the oven to 375 degrees.
- Cook the strips of bacon on the stove.
- If you are going to use a water bath, bring 2 cups of water to a boil in a kettle.
- Grease each of the ramekins with butter.
- Cut the tomatoes in half and divide among the dishes. Sprinkle with a little bit of salt.
- Once the bacon has nicely browned, remove, blot off excess grease with paper towels and chop into small pieces.
- Divide the bacon between the two dishes. (Add a little extra to the dish you know will be yours. If you are not sure, don’t risk it.)
- Grate the cheese into each dish and then crack two eggs into each dish.
- Sprinkle ~ 1/8 tsp of the smoke paprika on top of each dish along with a pinch of salt and a grind or two of pepper.
- If you are using a water bath, place both ramekins in a high sided, oven proof baking pan. Place the pan in the middle rack of the oven and then pour in the boiling water.
- If you are not using a water bath, place both ramekins on a cooking sheet and then into the oven.
- Cook until the egg whites turn opaque, roughly 15-20 minutes. It could be less depending on your toppings, so start checking after 10 minutes. The eggs may not set firmly, but will be custard like.