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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Paula Deen Ingredients:
6 slices bacon |
6 slices white bread, crusts removed |
2 tablespoons butter, at room temperature |
6 large eggs |
salt |
black pepper |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat the oven to 425°.
2. In a large skillet, cook the bacon over med-high heat until crisp, 5-7 minutes.
3. Drain the bacon on a paper towel-lined plate, then crumble it up.
4. Spread one side of each slice of bread with the butter.
5. Press the slices, buttered side up, into each of six 4-ounce ramekins.
6. Bake until pale golden, about 8 minutes.
7. Remove from the oven and decrease oven temperature to 350°.
8. Crack an egg into each ramekin.
9. Season the eggs with salt and pepper to taste.
10. Sprinkle each one with 1/2 teaspoon of the Parmesan.
11. Bake until the whites are set but the yolks are still nice and runny, 15-20 minutes.
12. Serve topped with the crumbled bacon.
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