This is the kind of breakfast that we have once in a while over the weekend. Well, not completely true since we have fresh fruit/veggie juice every day. The treat here is the baked eggs.
Actually the baked eggs are very simple to make, and great paired with a toast. You can always add spinach, tomatoes, ham, peppers…anything that you would add into an omelette, therefore very versatile.
For the juice, just combine any fruit/veggie and juice it! I have apple, beet, cucumber, carrot, tomato and celery in this particular juice.
1 tablespoon butter
1 tablespoon toasted bacon (in pieces)
Mozzarella cheese to taste
Salt and pepper to taste
½ teaspoon dry parsley
Extra butter to coat the ramekins
Preheat oven at 375F.
Coat the ramekins with butter and break the egg into each ramekin. Dot each egg with ½ spoon of butter, add the bacon. Top the egg with shredded mozzarella and sprinkle with salt, pepper and dry parsley.
Set the dishes in a baking pan and add enough water to cover at least 1/3 of the ramekins. Bring to simmer and transfer to a preheated 375F oven.
Bake until the egg whites are just set and the yolks are still soft.
I hope you enjoy this breakfast and have a wonderful week!