Shirred Eggs with Bacon

Take our simple shirred eggs recipe to the next level with crisp bacon and a sprinkle of onions, peppers, and Parmesan for added texture and flavour. Feel free to substitute ham for the bacon or another filling for the pepper and onion to suit your taste. Garnish with fresh, seasonal herbs or snipped chives for a lovely brunch presentation.

vegetable oil
12 strips bacon
1 heaping Tbsp. bell pepper, diced
1 heaping Tbsp. onion, diced
6 medium eggs, divided
6 tsp. heavy cream, divided
3 tsp. Parmesan cheese, grated, divided
black pepper, freshly ground

Garnish:
fresh herbs, such as minced parsley or chives pinch kosher or sea salt

Preheat your oven to 400°F (200°C/180°C fan, Gas Mark 6) and set a rack to the middle position.

Arrange the bacon strips on a lightly greased rimmed baking sheet and cook until lightly browned but not crisped, 10-14 minutes.

Remove from the oven and lower the temperature to 325°F (165°C/140°C fan, Gas Mark 3).

Lightly grease 6 muffin cups (or six 7 oz ramekins), and line the sides and bottom of each with 2 bacon strips.

Combine the diced pepper and onion in a small bowl, and spoon 1 heaping tsp. of the mixture into the bottom of each cup, followed by 1 cracked egg. Add 1 tsp. of cream, ½ tsp. of Parmesan and black pepper to taste.

Set muffin tin (or ramekins) on a rimmed baking sheet. Bake until the egg whites are opaque, 12-15 minutes. Serve in their ramekins, or use a spoon to transfer them to a small serving dish.

Garnish with herbs and a pinch of salt, and serve warm.

Makes 6 servings.

Cook's Notes: For even softer egg whites, arrange the muffin tin or ramekins in a pan of shallow water while baking to help distribute the heat evenly and gently.