• 17 Ratings

Serve eggs in individual ramekins for a lovely breakfast party with this recipe from "Martha's Entertaining."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Cook bacon in a medium saute pan over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate. In a small bowl, combine chives and parsley.

  • Butter six 8-ounce ramekins, and add bacon to each, dividing evenly. Crack two eggs into each ramekin, being careful not to break the yolks. Place ramekins in a roasting pan, and pour in enough steaming hot water to reach halfway up the sides of ramekins. Cover pan tightly with foil; bake 20 minutes.

  • Carefully remove pan from oven. Dividing evenly, sprinkle two ramekins carefully with goat cheese; sprinkle another two ramekins with fontina. Top each of remaining two ramekins with 1 tablespoon mixed herbs. Cover pan again and continue baking for another 10 minutes. Remove pan from oven.

  • Using tongs, carefully remove ramekins from water bath. Season eggs with salt and pepper, and serve immediately.


17 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1