We found some gorgeous spring onions at my local farmers' market this week, along with fresh free-range eggs. For lunch, I made baked eggs with spring onions, chervil, and Applewood smoked bacon. A warm crusty fresh baguette was a perfect accompaniment to this delicious meal.
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Ingredients: (2 servings)
1 tablespoon butter
1 tablespoon oil
1 spring onion (about 1/4 cup), chopped
1 slice bacon, chopped
4 extra-large eggs
1 teaspoon chervil, finely chopped
Salt, pepper to taste
Grated Parmesan cheese (optional)
Directions:
Pre-heat the oven to 350°F. Butter two individual ramekins lightly.
Heat oil in a skillet. Add bacon and fry for about two minutes, then add spring onions and fry for another few minutes or until bacon starts to brown. Remove from heat and cool.
Add two eggs into each ramekin. Then fold in the bacon and onion mixture gently and sprinkle with chervil, salt and pepper. Bake for about 15 minutes. Sprinkle with Parmesan cheese if desired. Serve with fresh crusty bread.
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I would like to thank Ricardo at Rico | Tried and Tested Recipes for giving me these wonderful awards.
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