Our chickens are all back laying which means some days we get 4 eggs. Their eggs are a beautiful colour with a bright yellow yolk. They poach beautifully. I came across this recipe as I was looking for an alternative to our usual bacon and poached eggs for Sunday morning breakfast.They came out really nicely although I used two eggs and they needed a lot longer to cook. Probably more like 20-25 minutes
I used ham from a ham leg we are working our way through, so was able to slice to size easily.
This recipe would be great when making breakfast for a large number of people. The preparing of the ramekins, bacon/ham and tomato could easily be done the night before.
I didn't have fresh basil, but added lots of salt and pepper instead which worked well.
Ingredients
4 tsp
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Butter
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4 slices
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Streaky bacon, or parma ham
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8 slices
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Tomatoes
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8 leaves
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Basil
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8
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Eggs
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8 Tbsp
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Cream
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¼ cup
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Cheese, parmesan, goat, or cheddar
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Directions
- Grease each ramekin with the butter.
- Preheat the oven to 180C. Line the ramekins with the bacon or ham. Put slices of tomato in the bottom with the basil leaves.
- Crack in the eggs then add the cream and season with salt and pepper. Top with cheese, if desired, then bake for 15 minutes or until the whites have set.
- Serve with hot buttered toast.
