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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Put this indulgent dish on your weekend to-do list. Elizabeth Picard, whose aunt owned Puddin Place Bed and Breakfast in Oxford, Mississippi, contributed this recipe to the book. Ingredients:
6 canadian bacon slices |
1 1/2 cups (6 oz.) shredded mozzarella cheese |
6 large eggs |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
3/4 cup whipping cream |
1/4 teaspoon paprika |
3 english muffins, split and toasted (optional) |
Directions:
1. Place 1 slice each of Canadian bacon on bottom of 6 (6-oz.) lightly greased ramekins or custard cups. Sprinkle 1/4 cup cheese on top of bacon in each ramekin, and push cheese against sides of ramekin, making a well in center of cheese. Break 1 egg into center of each well. Sprinkle evenly with salt and pepper. Pour 2 Tbsp. whipping cream over top of each egg. Sprinkle each evenly with paprika. Place ramekins on a baking sheet.
2. Bake at 350° for 20 to 25 minutes or until egg is cooked to desired degree of doneness. Serve with toasted English muffin halves, if desired.
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