Cute right?
Even better when filled with a yummy breakfast.
I love these little guys. Perfectly sized portions that come straight from your oven right to the table.
This is a great dish you can easily serve when you have guests and they will think the world of you. Serve with some nice toast and fruit..oh and a little of the bacon that you didn't use in the dishes.
Baked eggs with potatoes and bacon.
Makes 4 individual portions
1 cup bacon lardons
2 medium sized yukon gold potatoes, diced into cubes
2/3 cup diced leeks
4 large eggs
8 Tbsp heavy cream
2 Tbsp butter
Preheat oven to 350.
Cook bacon lardons until crisp.
Discard all but about a Tbsp of the bacon fat. Add the leeks and potatoes to this pan and cook until tender about 10 minutes.
Divide the potato/leek mixture among the ramekins. Top potatoes with bacon. Add one Tbsp of heavy cream to each ramekin. Crack an egg into each dish and add salt and pepper. Top each egg with another Tbsp of heavy cream. Cut your butter into smaller pieces and dot the top of each ramekin with a few pieces.
Place ramekins on a cookie sheet and bake until whites are set, but yolks are still runny, about 15 to 20 minutes. Check them at 15, I always seem to let them go just a minute too long.
What time is breakfast??
