Baked Eggs with Bacon, Cheese, and Herbs

By mamapig

Ingredients

• 4 oz. bacon (4 strips), diced
• 1 Tbsp. snipped fresh chives
• 1 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. unsalted butter, softened
• 12 lg eggs
• 2 Tbsp. crumbled fresh goat cheese
• 2 Tbsp. grated fontina, Gruyere, or mild white cheddar cheese
• Coarse salt and freshly ground pepper

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375°. Cook bacon in a medium sauté pan over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate. In a small bowl, combine chives and parsley

Butter six 8-ounce ramekins, and add bacon to each, dividing evenly. Crack two eggs into each ramekin, being careful not to break the yolks. Place ramekins in a roasting pan, and pour in enough steaming hot water to reach halfway up the sides of ramekins. Cover pan tightly with foil; bake 20 minutes

Carefully remove pan from oven. Dividing evenly, sprinkle two ramekins carefully with goat cheese; sprinkle another two ramekins with fontina. Top each of remaining two ramekins with 1 tablespoon mixed herbs. Cover pan again and continue baking for another 10 minutes. Remove pan from oven

Using tongs, carefully remove ramekins from water bath. Season eggs with salt and pepper, and serve immediately.