By golly, who doesn’t relish a cracking plate of bacon and eggs in the morning? It’s a rustic, no-frills grub that has been kicking off our days for years on end. Still, as a seasoned kitchen adventurer at Taste This Dish, I fancy taking the ordinary and cranking it up a notch, making it extraordinary. Let’s embark on a journey to elevate the humble bacon and egg breakfast to a fancy feast, shall we?
Now, I’m not trying to teach anyone how to suck eggs here; there’s no rocket science in cooking these two ingredients. But, with a little extra pizzazz and a sprinkle of love, boy oh boy, you’re onto something special.
Let’s start with the star of the show – the bacon. Instead of hurling them into a pan willy-nilly, arrange them beautifully on a baking sheet. Chuck that into an oven preheated to 375 degrees, and treat them to a slow roast. The resulting bacon will be crispy, enveloped in smoky goodness, and ever so slightly sweet.
As for our humble eggs, we’re taking it up a few notches. Have you ever tried baking your eggs with cream, some shredded cheese, and a pinch of fresh herbs? It’s like a beautiful symphony swaying in your mouth.
But wait, there’s more! I slap on a swirl of heat with a touch of spicy aioli. Belting out breakfast on a plate, I tell you!
So, next time you’re wondering how to put a spin on the old bacon and eggs routine, think Creamy Baked Eggs with Crispy Oven-Baked Bacon – a lip-smacking masterpiece eager to please. Bugger off, plain old bacon and eggs!
Let’s Taste This Dish!
- Preheat your oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper for easy cleanup.
- Lay out your bacon strips on the baking sheet, ensuring they don’t overlap.
- Pop the sheet into the oven and let the bacon sizzle for 15 to 20 minutes, or until crispy and golden brown to your liking.
- While the bacon is doing its magic in the oven, let’s turn our attention to the eggs.
- Choose a small, oven-safe dish, and drizzle the bottom with a splash of cream. Plop in your fresh eggs.
- Shred your favorite cheese (I’m partial to a good sharp cheddar myself!) on top of the eggs, then sprinkle with fresh herbs of your choice. A little thyme or chervil goes a long way here.
- Put the dish into the oven with the bacon for the last 10-12 minutes of cooking. The eggs should be set but still a tad jiggly – we want that yolk to be gloriously runny!
- Once the bacon is beautifully crispy, and the eggs nicely baked, remove from the oven and leave to cool off a bit.
- In the meantime, mix together a dollop of mayonnaise with a touch of your favorite hot sauce into an easy spicy aioli.
- Garnish the eggs with a little bit more fresh herbs, then serve with the delicious crispy bacon.
- Don’t forget that dollop of spicy aioli to get your taste buds dancing. Enjoy your elevated breakfast experience!
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