Baked Eggs

We traditionally have Baked Eggs for Sunday morning breakfast but during the winter, we sometimes have them for dinner. My recipe is hubby approved for breakfast, lunch or dinner, and it’s guaranteed to get you in and out of the kitchen in no time. I serve Baked Eggs with English Muffins and cottage cheese, fresh fruit, sliced tomatoes or baked beans.

Baked Eggs

4 slices Canadian Bacon
4 slices Smoked Gouda, either round or cut into strips
4 fresh eggs
Salt & Pepper
Fresh basil
4 ramekins

Preheat oven to 350°F. Generously grease ramekins; layer into ramekin starting with 1 slice Canadian bacon, 1 slice cheese and 1 egg into each ramekin. Sprinkle with salt and pepper to taste. Cut strips of basil and lay over top. Bake for 20 minutes for soft yolks and 25 minutes for fully cooked. Serve with English muffins or toast and fruit.

Yield: 4 servings