3897. CODDLED EGGS with BACON and GOAT CHEESE

Servings: 4


2 Tbs. plus 2 tsp. unsalted butter, at room
 temperature
8 eggs
4 tsp. heavy cream
1/4 cup cooked diced bacon
1/4 cup crumbled goat cheese (chèvre) or
 other cheese
4 tsp. scallions, thinly sliced diagonally
Salt and freshly cracked five pepper blend,
 to taste

Preheat an oven to 350°F. Have a pot of boiling water ready.

Butter the bottoms and sides of four 5.4-fl.-oz. Apilco ramekins with the 2 Tbs. butter. Put 1/2 tsp. butter in the bottom of each one. Break 2 eggs into each ramekin, then top each with 1 tsp. cream, one-fourth of the bacon and cheese, and 1 tsp. scallions. Season with salt and pepper. Cover the ramekins tightly with aluminum foil. 

Place the ramekins in a baking dish and add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the whites are just set and the yolks are runny, 18 to 22 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. 

Remove the ramekins from the baking dish and remove the foil. Serve immediately with toast. 


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)