Shirred Eggs with Bacon & Pesto

Are you stuck in the mindset that eggs need to be made on the stovetop? Think again. Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts. Shirred eggs, or baked eggs are a great alternative and in my world where I prefer effortless ways to present amazing food to my family and friends. Eggs are not just for breakfast either, this makes a nice lunch or dinner idea as well.

The concept of this recipe is, as usual meant to be played with or adapted to suit your tastes. Here I added pesto and bacon from the day before that I chopped up. You can do this up in a large dish family-style, or you can make them in individual gratin or souffle dishes.

1 teaspoon butter, at room temperature
8 large eggs
4 teaspoons heavy cream
4 slices cooked and crumbled bacon
2 teaspoons pesto
salt and pepper
Preheat oven to 400 degrees.
Divide butter among four 6-ounce ramekins and rub to coat the bottom and sides. Crack an egg into each, and top with equal amounts of cream, crumbled bacon, and pesto. Season lightly with salt and pepper.
Place ramekins in a small roasting pan and fill 1/3 way up the sides with boiling water. Cover the roasting pan with foil and set in the oven. Bake for 25 minutes, or until eggs look set. Serve immediately

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