Baked Eggs with Tomatoes, Cheese and Mushrooms

Serves: 2

In the hotel we stayed at in Waterford, Ireland, they had the most delightful breakfasts. This was my favorite and I had it everyday, except for one. In ireland, when you see bacon - I think of ham. If asked if you want crispy bacon, you get ham with crispy edges. I made this recipe with our American bacon, crispy - not burnt, just crispy. Ham is also good.

Dovetailing Tip: Use the mushrooms that you prepared for Meal 1, Cheesy Hash Brown and Egg Casserole.

Dovetailing Tip: Pull out the ham that you finely diced for Meal 1 and add about 1 Tablespoon per ramekin.

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2 tablespoons butter
2 slices cooked bacon, chopped or crumbled
2 mushrooms, sliced
2 to 4 cherry tomatoes, diced
2 tablespoons fresh chives, chopped
2 tablespoons fresh cilantro leaves, chopped (or any herbs of your choice)
salt and freshly ground pepper to taste
4 large fresh eggs
freshly grated Cheddar cheese
mixed sprouts for garnish (optional)


Preheat oven to 400°F. Grease 2 ramekins or any ovenproof bowls with some of the butter.

Arrange the bacon, mushrooms, chives, cilantro and tomatoes in the ramekins, packing them down. Season with salt and pepper. Divide the remaining butter and place on top of the vegetables. Carefully crack 2 eggs in each ramekin. Salt and pepper lightly. Sprinkle with cheese. Roast in preheated oven for about 15 minutes or until cheese is melted, the whites are set and yolks are done to your liking. Top with sprouts, if desired. Serve with buttered toasts, if desired.

Source: Rose Turnbow

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