Good morning, friends!
I thought I’d publish this in the wee hours of the morning in the event that you wake up with absolutely no idea what to make for breakfast.
Here’s a hint: MAKE THESE BAKED EGGS!
I am now officially addicted to baked eggs. They are the easiest, most satisfying breakfast in all the land, and I can’t get enough of them. As if you weren’t already sold by my slightly strange obsession, did I not make it clear that these little ramekins are filled with crispy roasted potatoes and….
bacon.
Lots and lots of bacon.
I feel like at this point I could just be done with the post. How do you convince someone of the perfection of a dish if they don’t immediately start drooling at the word “bacon”?
Oh, wait, you did start drooling at the word bacon?
I knew we were best friends for a reason. <3
So, as previously mentioned, savory roasted potatoes, plenty of bacon, and a freshly baked egg right on top needs to be worked into your breakfast routine immediately.
The one point I will make though about these baked eggs: they aren’t very pretty. As I’m sure you may have noticed, I enjoy pretty things. Cute brownies, adorable cupcakes, dazzling doughnuts…desserts and dishes are so much more fun to eat when they are pretty.
But sometimes, you get really excited about baked eggs. Sometimes, you get so excited that you add way too many potatoes and bacon to your ramekins. Sometimes, you get even more excited and you hastily smash some aluminum foil over those previously mentioned ramekins and shove them into the oven before realizing that the top of the egg yolk is touching the foil.
Then, the inevitable happens. Jess notices the tops of the baked eggs are overcooked.
Jess shouts a few profanities at her oven.
Jess notices how phenomenal the dish smells and how crispy the potatoes appear.
Jess becomes overwhelmed by her utter desire to blog about the most marvelously baked eggs she’s ever concocted even though they aren’t so pretty, and finally,
Jess says “YOU WILL NOT BEST ME TODAY, BAKED EGGS. I SHALL PHOTOGRAPH YOU AND ALL YOUR MESSINESS!”
Oh, and then I ate both sets of baked eggs. But don’t tell anyone about that.Or about my weird need to refer to myself in the third person a few lines ago. Let’s pretend like it didn’t even happen.
In all honesty though, folks, sometimes delectable food isn’t pretty. Sometimes it’s just so freaking good that you don’t even care. Hence the photo I’ve included of everything all mixed up in the ramekin.
It may be a hot mess, but it’ll be the most amazing hot mess you ever ate in your life.
I’ll be back on Thursday with a post about making homemade sandwich bread from scratch, so be sure to check back later in the week for all the details!
Happy Baking!
Bacon and Roasted Potato Baked Eggs
- 6 slices cooked and crumbled bacon
- 1/2 cup roasted potatoes*
- 2 large eggs
- cooking spray or butter, for the ramekins
*To roast potatoes: peel and cut a couple of potatoes and toss in salt, pepper, and a bit of olive oil. Roast on a foil-lined baking sheet at 375 degrees for about 40 minutes, tossing halfway, or until crispy
- Preheat oven to 400 degrees and grease 2 small oven-proof ramekin with cooking spray or butter.
- Layer the roasted potatoes and bacon on the bottom of the prepared ramekins. Then carefully crack one egg into the center of each ramekin without breaking the yolk.
- Carefully cover the ramekin with a lid or aluminum foil, and bake at 400 degrees for 13-15 minutes or until the white is just set but the yolk is still soft.
- Serve immediately, but be careful! It will be very hot.
Serves 2
The post Bacon and Roasted Potato Baked Eggs appeared first on On Sugar Mountain.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain: Bacon and Roasted Potato Baked Eggs.