Coddled Eggs with Bacon, Parmesan, and Chives
Servings 2
Equipment
- Small skillet with lid
- 2 Ramekins
Ingredients
- 2 slices of bacon cooked & chopped into bits
- 1 small shallot minced
- 4 tsp parmesan freshly grated, divided
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- 1 tbsp butter to rub in the ramekins
- 1 tsp heavy cream divided
- 2 eggs
- Fresh chives finely chopped
Instructions
- Cook the bacon in a small skillet over medium heat until cooked through and crispy. Place the bacon on paper towels to drain the grease then chop it into bits.
- Remove all but 1/2 teaspoon of bacon grease from the same skillet (or add 1/2 teaspoon of butter) and add the shallot, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until the shallot is tender. Remove from the heat.
- Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
- Butter the ramekins well, then divide the bacon crumbles and sauteed shallots evenly in the ramekins.
- Add 2 teaspoons of finely grated parmesan and 1/2 teaspoon of heavy cream in each ramekin.
- Crack one egg in each ramekin carefully so you don’t break the yolk. Run the edge of a small rubber spatula through the egg whites a few times, being very careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
- Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet, cover with a lid, turn the heat back up, and cook for about 6-8 minutes (depending on egg size), or until the whites are set and the yolks are soft. Watch them carefully so they don't overcook.
- Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste, and top with fresh chives.
- Serve immediately with buttered toast if desired. Enjoy.