Maximum Living Eggs Cocotte
Makes 6 Servings
Eggs and bacon are always a great idea for breakfast, but with a couple easy steps, you can turn the ordinary into something special.
- 2 ½ tablespoons butter
- 2 ½ tablespoons fresh chopped thyme leaves
- 2 teaspoons chopped fresh flat leaf parsley
- ¼ cup cooked/diced bacon
- 12 organic eggs
- Sea salt
- Ground pepper
Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then gently sprinkle bottom of each ramekin with cooked bacon and thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Sprinkle with flat leaf parsley.