There's nothing better than a great egg-y breakfast dish on the weekend!
|6.00||bacon — rashers, cooked, chopped|
|45.00 ml||parmesan cheese|
|salt and freshly ground black pepper — to taste|
|6.00||eggs — large|
|15.00 ml||fresh chives — snipped|
Preheat the oven to 200 ºC.
Butter 6 individual ramekins and divide the bacon between each.
Add Parmesan and salt and pepper to each one.
Break an egg into each ramekin, then top with cream, chives and a little more Parmesan.
Place on a baking sheet and bake for 8 to 10 minutes until just firm. (They will continue to cook, once removed from the oven.)
Serve immediately with slices of fresh and crispy toast.
Recipe reprinted with permission of Ideas.