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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 3 |
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The original recipe came from a set of photo-recipe cards and was called Eggs Lorraine, which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion. Ingredients:
butter, for the dish (do not substitute) |
1/2 cup shredded sharp cheddar cheese (fluffy cup, not packed) |
2 -3 eggs |
2 tablespoons milk or 2 tablespoons cream or 2 tablespoons half-and-half cream |
2 slices bacon, pre-cooked (optional) |
salt & pepper |
Directions:
1. Preheat oven to 350; grease ramekin with butter.
2. Sprinkle HALF of the cheese on the bottom of the dish.
3. Add the eggs; break egg yolks with a knife but do NOT stir.
4. Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
5. Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
6. Salt and pepper according to your tastes.
7. Bake for 20-25 minutes; eggs should be set but not hard. Cheese will be bubbly.
8. Run a knife around the edge of the pan, slide onto dining plate.
9. NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
10. PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized-but YOU are! :-).
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