Baked Eggs with Bacon

A delicious gluten-free recipe

Photograph by Asia Upward
Photo: Styling: Ali Nardi

Serves 4

1 tablespoon of olive oil

Bacon (3 slices)

1/2 leek, sliced

6 ounces (180 g) button mushrooms, sliced

1 clove garlic, finely chopped

2 tablespoons finely chopped chives

1/4 cup cream

1 ounce goat cheese

4 eggs

Preheat oven to 350 degrees F.

Butter four small ramekins.

In a saucepan cook bacon until crisp (we like it crisp - you cook it to your liking). In the same saucepan, using the bacon fat and the olive oil, sauté leeks, mushrooms and garlic over a medium heat. Cook until soft. Add the chopped chives and remove from the heat,

Divide the cream evenly between each ramekin. Do the same with the mushroom leek mix. Crumble goat cheese in next and crumble in your bacon. Carefully crack the eggs on top and then place the ramekins on a baking sheet. Bake to your liking. Ten minutes will give you soft yolks. Season with salt, pepper and chives and serve.

Recipe adapted from Cannelle et Vanille.

Tags: food

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