Coddled Eggs with Bacon and Cheddar
Coddled eggs with bacon and cheddar are a great Sunday morning breakfast.
Servings: 2 servings
Ingredients
- 4 eggs
- 4 strips bacon cooked and crumbled
- 2 tablespoons grated Cabot Vermont Sharp Cheddar cheese
- Salt and Pepper to taste
- Softened butter for ramekins
- Toast or English Muffin for serving
Instructions
- Preheat oven to 325 degrees F. Using a pastry brush, butter 2 ramekins or mini cocotte dishes.
- Crumble half of the bacon in each dish. Crack 2 eggs into each dish. Season with salt and pepper. Top each with 1 tablespoon grated cheese. Cover with lid or aluminum foil.
- Bake at 325 for 15 to 20 minutes until white is set.
- Remove from oven and serve with toast or English muffin.
Notes
Use crumbled sausage in place of or in addition to the bacon.
