baked egg in a cradle of crispy bacon, with red pepper julienne, and a little freshly ground black pepperto make, simply fry bacon just short of crispy, then place bacon in a lightly greased ramekin or small bowl, wrapping the rashers around the sides and covering the base (i use 2 and a half rashers per ramekin) and crack egg into centre. bake in oven at 350°F/180°C until yolk is just set, about 7-12 minutes depending on your oven. thinly slice some red pepper and sauté. gently remove egg parcels from ramekin and serve with red pepper slices as a tasty garnish.
serving suggestion: serve with roasted cherry tomatoes (cherry tomatoes tossed in a little olive oil and a dash of lemon juice and roasted in the oven at 400°F/205°C for 20 minutes until just bursting. sprinkle with fresh basil leaves and a few drops of balsamic vinegar for a great looking side). it occurred to me when i began throwing this breakfast together that roasted cherry tomatoes would be perfect on the side, but i couldn't be bothered to go down to the store to get some
the soundtrack for this sunday morning breakfast:
radiohead
in rainbows
man it's great to have a functioning kitchen again
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