Ingredients with Measurements:
- 4 large eggs
- 4 slices of bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- 4 ramekins
- Baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the ramekins with butter or cooking spray.
3. Crack one egg into each ramekin.
4. Add 1 tablespoon of heavy cream to each ramekin.
5. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the eggs.
6. Season with salt and pepper to taste.
7. Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
8. Bake for 15-20 minutes or until the egg whites are set and the yolks are still runny.
9. Remove the ramekins from the baking dish and let them cool for a few minutes.
10. Garnish with fresh parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 21g
Carbohydrates: 1g
Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Swiss, Gouda, or feta.
- You can substitute the bacon with ham or sausage.
Variations:
- Add chopped vegetables such as spinach, mushrooms, or bell peppers.
- Top with a dollop of sour cream or salsa.
- Use different herbs such as thyme or rosemary.
Tips and tricks:
- Make sure the water in the baking dish is hot before adding the ramekins.
- Use a whisk to mix the eggs and cream together for a smooth texture.
- Let the eggs cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store any leftover eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the eggs in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the eggs in the ramekins on a plate with a side of toast or fruit.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a side of toast, fruit, or a salad.
Suggested side dishes:
Toast, fruit, or a salad.
Troubleshooting advice:
- If the eggs are overcooked, reduce the baking time or lower the oven temperature.
- If the eggs are not cooked enough, increase the baking time or raise the oven temperature.
Food safety advice:
Make sure the eggs are fully cooked before serving to avoid any risk of foodborne illness.
Food history:
Coddled eggs were a popular breakfast dish in the 19th century.
Flavor profiles:
The eggs are rich and creamy with a savory bacon and cheese flavor.
Serving suggestions:
Serve for breakfast or brunch.
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