When I was putting together my menu for our Royal Wedding Brunch, I stumbled upon this recipe for Coddled Eggs and Bacon. There is just something about the idea of eggs, bacon and mushrooms baked in individual ramekins that made me tremendously excited. I think it was my nerdy and slightly obsessive side coming out. Actually, I’m pretty sure that’s what it was.
But really, please do tell me what’s better than bacon and mushrooms? These are just the cutest little things on the planet, please let it be known that I’m now obsessed with making dishes in ramekins. Don’t say I didn’t warn you.
Coddled Eggs and Bacon (serves 6)
Source: The Vogue Entertaining Cookbook
6 small button mushrooms, quartered
3 rashers of back bacon, chopped*
2 tbsp butter
½ tsp thyme, divided
* Back bacon can be replaced with regular bacon.
Preheat oven to 350.
Quarter the mushrooms and chop the bacon. Heat 1 tbsp of butter in a frying pan and saute mushrooms and bacon together for 4-5 minutes over medium heat. Remove to a plate and reserve.
Grease the ramekins with the remaining 1 tbsp of butter.
Crack each egg into an individual ramekin, being careful to keep the yolk intact.
Sprinkle 1-2 ½ tbsp of the mushroom and bacon mixture on top of each cracked egg. Lastly evenly sprinkle the thyme on each egg.
Bake for 8-10 minutes or until the egg is cooked.
Enjoy your Coddled Eggs and Bacon, it makes for the perfect weekend breakfast.