Eggs in ramekins

Eggs in ramekins

By
From
My Grandma's Kitchen
Serves
2

I ask Grandma each morning, ‘What are you making?’ She says, ‘Eggs in ramekins with parsley and bacon.’ Of all Grandma’s brekkies, I love this one the most And it tastes even better with buttery toast!

Ingredients

Quantity Ingredient
1 teaspoon olive oil
1 rasher free-range bacon, rind removed and diced
1 tablespoon parsley or chives, finely chopped
1 spring onion, finely sliced
2 eggs
5g butter
buttered toast fingers, to serve

Method

  1. Heat the oil in a small frying pan over medium heat and saute the bacon for a few minutes, or until golden brown.
  2. Grease two small ramekins and divide the bacon, herbs and spring onion between them. Place the ramekins in a saucepan or deep frying pan and add enough water to reach halfway up the sides of the dishes. Crack an egg into each ramekin and top with a dot of butter. Cover and cook over low heat for 5–7 minutes, or until the eggs have set. Serve with buttered toast fingers.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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