‘Eggs in Bed’
Preperation:
10mins | Cooking: 20mins
Ingredients
4 Springford's free-range eggs
4 slices of Tannadice Farm bacon (cooked and crumbled)
1 cup Cowichan Milk Co cream
2 tbsp butter
1/4 cup cheese (we love Little Qualicum Cheesework's Sunshine Feta)
4 small potatoes, cooked and diced
1 handful of chopped fresh greens
salt and pepper
Instructions
Butter your ramekins. This recipe will give you enough for 2 - 4 ramekins, dependent on size.
Divide and layer potatoes, remaining butter, cheese, bacon, and greens into ramekins. Sprinkle with salt and pepper. If prepared in advance, ramekins can be refrigerated overnight at this stage.
Preheat oven to 400F. Add enough cream to almost cover the potatoes in each ramekin. Crack an egg onto each. Season with salt and pepper.
Bake for 15-20mins until eggs are cooked to your preference. Serve warm.
Top tip:
Save more time for cuddling up in bed!
Prepare your ramekins the night before and refrigerate. Then all you need to do in the morning is add the cream and eggs.
Love our eggs? If your ramekins are big enough, double up with 2 eggs and enjoy!
