Avert your eyes, vegan and veggie friends – it’s a North Nomad recipe!
Our diets are as different as the countries we come from – and that probably actually has a lot to do with our diets.
In all of our travels, I’ve noticed people in colder climates do prefer heartier meals often made with meat, as well as smoke a lot more than people in warmer climates.
On this cold day, North Nomad tried out baked bacon and eggs in medium-sized ramekins. He will always tell people he doesn’t like fancy food and just prefers plain dishes.
Again, this was true. After trying these, he said he’d just prefer “normal” bacon and eggs.
But for those who like it a little bit fancy, you might want to try these baked ramekin versions. They’re good for breakfast, lunch or dinner, or even an in-between meals snack.
- Two eggs
- 2-6t rashers of bacon, depending on the size of your ramekins
- Oil, oil spray, or melted butter
- Cheese – North Nomad likes shredded tex mex or mozarella cheese, but if you prefer things a bit fancier you can cube up goats cheese or fetta cheese for this recipe.
- Ramekins – I used medium sized, but large would also work well – you’d just need to adjust the amount of bacon and cheese
1. Start by pre-heating your oven to 175 degrees Celsius/350 degrees Fahrenheit. While it’s heating up, spray two ramekins with your oil or brush them with butter or oil.
2. Line your ramekins with bacon. I made the daft mistake of laying them across them the bottom the first time I made these – which is not a good idea! What you need to do is wrap the inside sides of the ramekins with the bacon.
3. When the oven is ready pop your bacon wrapped ramekins in. Give them five minutes or so, then crack an egg into each ramekin.
4. If you’re feeling particularly decadent, you could put a layer of cream in over the top. In North Nomad’s case here, we just cook the eggs for another 10-15 minutes (depending on how you like your eggs done).
5. A few minutes before your ramekins are nearly done, sprinkle with cheese.
6. You can eat them our of the ramekins, or pop them out if you want them to look nicely presented.
Prep time: 20-30 minutes
Serving size: 1-2 people.
You can connect with South Nomad, Jessica, over at Google+.