Baked eggs with bacon and tomatoes
2 servings
30 minutes
Baked eggs with bacon and tomatoes are a refined dish of European cuisine that combines rich flavors and simplicity of preparation. The origins of this recipe trace back to traditional breakfasts in France and the UK, where eggs and bacon consistently take center stage. Baked with juicy tomatoes, they acquire a special tenderness and a slight tanginess. Bacon adds crunch and zest, while parsley refreshes the overall composition. This dish is perfect for a hearty breakfast or a light dinner. It can be served with crispy bread, greens, or even a light sauce. Simple yet exquisite, it becomes a true find for connoisseurs of classic flavors and cozy home meals.
1
Heat a dry skillet over medium heat. Add the bacon and fry until brown. Remove from the skillet and let cool.
- Bacon: 4 pieces
2
Cut the tomato into small cubes. Place them in baking molds (I have 250 ml each).
- Tomatoes: 1 piece
3
Chop the cooled bacon finely and place it in the molds.
- Bacon: 4 pieces
4
Add greens and crack in 2 eggs. Salt and pepper.
- Parsley: 20 g
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Place in a preheated oven at 200 degrees and bake until the eggs set, about 10-15 minutes.
