This is a nice variation on shirred eggs. I have made it with half and half, and it is slightly less rich, but doesn't taste any less good for it. I use ham from a shank portion we baked, and just chop the ham up, sprinkling it thickly in the bottom of the well-buttered baking dish. After breaking the eggs over the ham, I sprinkle on shredded sharp cheddar, add a little salt and pepper, and pour on the half and half. It is hard until you've tried it a few times to get the timing right so the whites are set but the yolks still a bit runny - my best time was 12 minutes total, and the whites set up more while the dish sits for 5 or so minutes before serving. I imagine the age of the eggs might also affect the timing, but that's not something we can control!
- 12 thin Canadian bacon slices
- 3 (4-ounce) packages shredded Swiss cheese
- 12 large eggs
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/4 cup chopped fresh parsley
- Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover and chill, if desired. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.
- Bake at 425° for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.
- NOTE: CAsserole may be divided into 12 portions and served on English muffins.
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