Shirred Eggs

Easy and delicious.

Ingredients

• Eggs
• Cheese of some kind (we used Chevre)
• Salt and Pepper
• Milk
• Bacon or other meat product, optional
• Ramekins

Preheat the oven to 375 degrees.  Put some PAM in a ramekin.  Cook bacon (if you're using it) until it's crispy, then chop it up.  Put some in the ramekin.  Crack one egg into the ramekin.  Put in more bacon.  Put in another egg and any more bacon.  Then add some salt and pepper and put in the oven for about 8-10 minutes, until the edges are looking cooked but the top isn't done.  If you're only making one egg, this takes 5-8 minutes.

Take the egg out and add the cheese.  The original recipe added about a tablespoon of milk to the top, but we didn't have great luck with this.  Put the eggs back in the oven for another 8-10 minutes for two eggs or another 5-8 for one egg, until they're cooked but the yolk is still runny.

Serve with toast.

Thoughts: The original recipe has you add milk in the middle.  This worked the first time, but the second time it just left us with watery eggs.  It was also tricky getting the timing right so the yolks were still runny, but by the third time we made it we were getting it right.  This was pretty great.  I will make this regularly.

Disaster Index: 1/10