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A simple, savory meringue makes an elegant nest of egg-y goodness. Cooked at a high temperature for a short time Baked Eggs makes an easy, fast option for brunch, lunch or a sexy breakfast in bed.
If you can operate a hand blender and an oven you can make this. The key to success with this recipe is to work fast and have all of your ingredients prepped before you whip your egg whites. If you let a meringue stand it deflates and separates and you wind up with a runny mess. So prep your bacon, cheese, oven and sheet pan, and then separate and whisk your eggs and follow the method below.
Breakfast, it’s the most important meal of the day.
Baked Eggs with Bacon & Cheese
Prep time: 15 minutes
Cooking time: 6 – 8 minutes
3 slices of bacon, cooked & chopped
2 tablespoons Parmesan cheese, grated
pinch of salt
Preheat your oven to 425°F (220°C). Line baking sheet with parchment paper or well greased tin foil.
Separate your eggs, whites in one bowl, and the two yokes in separate bowls. Whisk whites to firm peeks either by hand or with a mixer. With a spatula, gently fold the bacon and cheese into your whites, so as not to deflate the meringue. Divide whites into equal mounds on a baking sheet, create a little hollow in the center to later receive the yoke.
Bake egg whites at 425°F (220°C) for 3 minutes and then place yolk in the center well of each and bake for another 3 to 5 minutes (depending on how you like your eggs).
Season with salt and pepper and a hint of chives or finely chopped green onions. Serve hot.