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Eggs in bacon baskets – quick recipe

Eggs in bacon baskets – quick recipe


Try also the vegetarian version with grilled zucchini…
Find this and many more recipes with pictures on the Giallozafferano App (in English)

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Here’s the ingredients we’ll need for today’s recipe, a tasty appetizer, ready in 30 minutes: the eggs in bacon baskets! Crack the eggs… now add the heavy cream, as an alternative you can replace it with ricotta cheese or a couple of tablespoons of mascarpone cheese… 2 tablespoons of parmesan cheese… beat everything… until you have an even mixture. If you want to make the eggs richer, you can add more cheese or vegetables, but take care to finely dice them, so they’ll bake evenly. Now add salt… pepper, and the roughly torn basil leaves… be generous with basil!
Give another stir… and take the pan: we’ll use a muffin pan, because our baked eggs will look a bit like muffins. Take a slice of bacon… lay the second one crosswise… and line the rest of the muffin cup. If you don’t have a muffin pan, you can use aluminum baking cups, that you can find at the supermarket, or ceramic ramekins, like this. You don’t need to grease the pan, since bacon is fat enough and it won’t stick to the pan.
They’re ready, now pour the egg mixture into each basket. Bake at 350°F (180°C) for 12-15 minutes, until the eggs are cooked and golden brown.
Our eggs in bacon baskets are ready, serve with a fresh salad. For a vegetarian version, you can use grilled zucchini instead of bacon, but take care to line the mould with parchment paper… good, easy and quick!
We used:
For 12 servings:
• 5 eggs
• less than 1 cup (200 ml) of heavy cream
• 24 slices of bacon • 2-3 tbsp of parmesan cheese
• a few basil leaves
• salt and pepper to taste

View Comments (14)

14 Comments

  1. Maureen Desquitado

    January 29, 2016 at 4:08 am

    I hate salt and pepper.

  2. Aurora Blake

    January 29, 2016 at 4:08 am

    Do we have to preheat the oven?

  3. Angelia Odiame

    January 29, 2016 at 4:08 am

    the bacon should bake first for at least – 8 minutes at 400 – so that you
    can remove the fat – place it in muffin pan then add the
    eggs. eggs cook really fast – so adding it after doesn’t get all the bacon
    grease in the eggs.
    the eggs will cook more moist than over cooked scrambled. regular milk
    instead of heavy cream is good also.

    i would thin sliced & diced some spinach – just to get it into the kids.

  4. Toronto Ont

    January 29, 2016 at 4:08 am

    dumb show us the botom of the bacon baskets, that bacon still be halve
    raw….RAW you donkey…

  5. Dian Garrick

    January 29, 2016 at 4:08 am

    love love

  6. Dian Garrick

    January 29, 2016 at 4:08 am

    love love

  7. Aurora Blake

    January 29, 2016 at 4:08 am

    It will probably be on be future plans for Christmas!!! THANK YOU!!!

  8. Reynaldo Bernardino

    January 29, 2016 at 4:08 am

    what kind of green leaf is that? can I buy it here in a Philippines?

  9. thegayestgoth

    January 29, 2016 at 4:08 am

    lol the syncing is off

  10. The wise one me

    January 29, 2016 at 4:08 am

    What a great idea!! Thanks for the recipe!

  11. Simona Vermiglio

    January 29, 2016 at 4:08 am

    Ricotta cheese, mascarpone cheese, parmesan cheese. Personally, it’s
    annoying. Is it really needed to specify all these well known Italian foods
    are CHEESE?!
    However very nice recipe! :)

  12. OwnRules

    January 29, 2016 at 4:08 am

    Just like a cheap Kung-fu movie!

  13. BeautyByLucia

    January 29, 2016 at 4:08 am

    “bah-sil”. adorable.

  14. Mary Greenside

    January 29, 2016 at 4:08 am

    nice recipe! Will definitely try this!

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