I got a treat this morning when my friend brought over a dozen fresh eggs laid by their chickens.  We’ve had fresh eggs before, but never from a chicken-friend.  Ha!  Here is a pic from this summer of my baby with our friend Henry, and Nugget, his chicken.  Is that not the cutest name for a chicken?  And look at that adorable red chicken house!

 

 


Parmesan Baked Eggs

 

12 eggs
1/4 cup freshly grated Parmesan cheese (freshly grated really does make a difference)
pinch of dried rosemary for each ramekin
pinch of fresh thyme for each ramekin
4 strips bacon, cooked and crumbled
1/4 cup heavy cream
salt and pepper to taste
6 ramekins

 

Heat oven to 400.  Spray 6 ramekins with nonstick spray.  Crack two eggs into a small bowl, and then  pour the two eggs into a ramekin and repeat until all 6 ramekins have eggs.  Add bacon, Parmesan cheese, herbs, salt, and pepper to each ramekin.  Add a dash of heavy cream to each one, too.

Bake the eggs for 15 minutes or until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Remember that shallow ramekins will cook faster than deeper ones and that they will continue to cook as they cool.   Note: you can easily remove the eggs from the ramekins to serve them to kids; the ramekins are too hot for them to touch.