Bacon and Herbed Baked Eggs

From the kitchen of SteakNPotatoesKindaGurl

*Yields: 1 serving/ 1 ramekin or gratin dish

• 1/8 teaspoon fresh garlic, minced
• 1/4 teaspoon fresh rosemary, minced
• 1/2 tablespoon fresh parsley, minched
• 1 tablespoon fresh parmesan cheese, grated
• 1 slice cooked bacon, crumbled
• 3 large eggs
• 1 tablespoon heavy cream
• 1/2 tablespoon unsalted butter
• salt and pepper
• Toasted bread for serving, if desired

Preheat oven to 375 degrees.

Combine garlic, rosemary, parsley, and cheese in a bowl, mix and set aside. Carefully crack eggs into a small bowl without breaking the yolks.

Place a ramekin or gratin dish on a baking sheet. Put cream and butter in the dish and place in the oven for 3-5 minutes or until butter has melted. Remove from the oven and quickly pour eggs into the dish and sprinkle evenly with the herb mixture and crumbled bacon, then season with salt and pepper. Bake in the oven for 15 minutes until the eggs have achieved desired doneness (less time for runny yolks, more time for firm yolks). Rotate baking sheet if eggs aren't cooking evenly. Shallow ramekins will cook the eggs faster than deeper ones, and keep in mind that the eggs will continue to cook once removed from the oven. Serve with toasted bread, if desired.

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