Baked Eggs with Bacon Capsicum and Parsley

Shirred eggs are a classic breakfast dish and a wonderful alternative to any breakfast containing eggs. Baked eggs can both a comforting and stylish dish. For individual servings of baked eggs use any ceramic baking dishes such as ramekins, cups or soufflé dishes which are suitable to hold the eggs with other ingredients. The eggs can be baked nestled in other foods such as rice, vegetables or sauces, however these ingredients should be heated before the eggs are added for faster and even cooking. Simply make indentations in the food with the back of a spoon and place the eggs.

Ingredients for one serve

2 eggs

1 tbls milk

Bacon

Capsicum

Parsley

Shredded cheddar cheese

Black cracked pepper

Sea salt

Toasted bread

Cream cheese

Chives

Method

Preheat oven to 160ºC normal bake. Lightly spray or grease the dish being used before breaking the eggs into the dish. Pour the milk over the eggs and bake in the oven for approx. 14 minutes. Chop the bacon and fry in a pan over medium heat while stirring add chopped capsicums and cook until capsicum is soft and bacon is crispy. Toast a piece of bread, spread cream cheese all over and sprinkle with chopped chives. Remove egg dish from the oven and place on a bigger plate with the bread. Place the bacon and capsicum on the eggs, drizzle chopped parsley, sea salt, cracked pepper and shredded cheddar cheese. Serve immediately.

Note: Other topping options are, cream,  salsa, any grated cheese such as parmesan or mozzarella, chopped ham, chopped prosciutto, any minced fresh herbs, toasted bread crumbs, tomato, mushroom or spinach.