Reviews Add Rating & Review 17 Ratings 5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
Back to Baked Eggs with Bacon, Cheese, and Herbs All Reviews for Baked Eggs with Bacon, Cheese, and Herbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 coddled-eggs-mslb7028.jpg
Ingredients Ingredient Checklist 4 ounces bacon (4 strips), diced 1 tablespoon snipped fresh chives 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons unsalted butter, softened 12 large eggs 2 tablespoons crumbled fresh goat cheese 2 tablespoons grated fontina, Gruyere, or mild white cheddar cheese Coarse salt and freshly ground pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 coddled-eggs-mslb7028.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
coddled-eggs-mslb7028.jpg
coddled-eggs-mslb7028.jpg
Ingredients
Ingredients
- 4 ounces bacon (4 strips), diced 1 tablespoon snipped fresh chives 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons unsalted butter, softened 12 large eggs 2 tablespoons crumbled fresh goat cheese 2 tablespoons grated fontina, Gruyere, or mild white cheddar cheese Coarse salt and freshly ground pepper
Directions
Preheat oven to 375 degrees. Cook bacon in a medium saute 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.
Reviews
Add Rating & Review 17 Ratings 5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 17 Ratings 5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
Add Rating & Review
17 Ratings 5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
17 Ratings 5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
17 Ratings 5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
5 star values: 3 4 star values: 9 3 star values: 4 2 star values: 0 1 star values: 1
All Reviews for Baked Eggs with Bacon, Cheese, and Herbs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Eggs with Bacon, Cheese, and Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
