Inspired by: Use Real Butter blog
Prep: 10 minutes | Cook: 10-15 Minutes | Bake: 375° | Makes: 4 servings
This is a recipe I found on Pinterest. I modified it based on what I had in the fridge. The end result was a yummy, new take on eggs, bacon and toast. The original recipe can be found at the link above.
1 tbsp unsalted butter, softened
1/4 cup shredded cheddar
1/2 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1 tbsp fresh parsley, minced
1/2 tsp garlic powder
1/2 tsp onion powder
4 strips bacon, cooked and crumbled
salt and pepper to taste
Heat oven to 375°F. Butter four ramekins. Combine the cheese and seasoning in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle bacon and seasoned cheese over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks.
I would skip the extra salt. The bacon added enough. I like my eggs a little runny, but my husband prefers his scrambled, so next time, I think I’ll whisk his eggs up a bit.
I served the eggs with a toasted, buttered everything bagel. You can smear the mixture on the bagel or tear it into pieces and dip. This would be a great breakfast if you have any house guests. Everyone can get their eggs just the way they like them.