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    Skillet-Baked Bacon and Eggs

    Source of Recipe

    From "The Fresh Eggs Daily Cookbook" by Lisa Steele

    Recipe Introduction

    "More for the presentation than anything, these eye-catching baked eggs truly showcase fresh eggs. If you don't have mini cast-iron skillets, you can use small ramekins or heat-safe dishes, but the skillets add rustic appeal. And the individual preparation makes this recipe easy to scale for lots of hungry eaters!"

    List of Ingredients

    ◦ Brown Sugar Maple Bacon (recipe follows)
    ◦ Extra-virgin olive oil
    ◦ 4 eggs
    ◦ Fresh thyme sprigs for garnish
    ◦ Kosher salt
    ◦ Freshly ground black pepper
    ◦ Strips of buttered toast for serving


    Make the Brown Sugar Maple Bacon. After removing the bacon from the oven, increase the oven temperature to 400° F.

    While the bacon cools, make the eggs. Lightly oil the inside of two 6-inch or four 4-inch mini skillets or ramekins. Carefully crack each egg into a 4-inch skillet (or two eggs into each 6-inch skillet). Set the skillets on a rimmed baking sheet and place in the oven. Bake about 8 to 10 minutes, until the eggs are cooked to your liking. (I prefer mine with the yolks runny.)

    Garnish with fresh thyme and season with salt and pepper. Serve with Brown Sugar Maple Bacon and toast strips to dip into the yolk.

    Makes 4 servings

    ❧ Brown Sugar Maple Bacon:

    "What are eggs without bacon? This chewy, sticky, candied maple bacon is a satisfying stand-alone finger food or a tasty accompaniment on an egg sandwich or burger. Or try it crumbled over pancakes or a cupcake. This recipe doesn't take much longer to make than regular bacon. And if you can find a source for locally-raised bacon, that's even better. Ditto for local maple syrup."

    ◦ 12 slices thick-sliced bacon
    ◦ ⅔ cup firmly packed brown sugar
    ◦ ⅓ cup maple syrup
    ◦ Freshly ground black pepper

    Preheat the oven to 350° F. Line a rimmed baking sheet with aluminum foil, then set a wire cooling rack on top. Lay the bacon strips over the rack in a single layer.

    Whisk the brown sugar and maple syrup in a small bowl until smooth. The mixture should be thick but still a spreadable consistency. Generously brush the sugar mixture over the tops of the bacon strips with a pastry brush. Then grind a copious amount of pepper over the slices.

    Bake about 30 minutes, until the bacon is browned and crispy, and the tops are bubbling and sticky. You'll know it's ready when it smells so good in your kitchen that you can't take it anymore. Remove the bacon from the oven and allow it to cool on the rack for a few minutes. Then peel the slices off the rack and set them on a plate to cool. Store leftovers in the refrigerator. Just kidding—there won't be any leftovers!

    Makes 12 slices




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