Still can’t get enough basil in my system this summer. I also love eggs, and hello, who doesn’t adore bacon? This recipe was made just for little ‘ol me, so if you’d like to make more, simply double, etc., the ingredients to suit your fancy. Also, in full disclosure, I prefer my egg yolk not cooked all the way through, but with the current brouhaha over eggs (even though I use fresh locally raised eggs), I erred on the side of caution with this dish.
Baked Bacon and Basil Eggs
1 fresh egg
1 slice cooked bacon, crumbled
¼ cup loosely packed basil leaves, chopped
¼ cup fresh bread crumbs
1 tablespoon crumbled feta cheese
1 tablespoon heavy cream (or half/half)
Salt/Pepper, to taste
Preheat oven to 3750°. Lightly grease (olive oil) one ramekin and layer bread crumbs, basil, and bacon. Gently crack egg over bacon and pour cream on top of egg. Add cheese and bake for approximately 15 minutes, or until egg is set to your liking. Salt and pepper to taste.