Put this indulgent dish on your weekend to-do list. Elizabeth Picard, whose aunt owned Puddin Place Bed and Breakfast in Oxford, Mississippi, contributed this recipe to the book.
6 Canadian bacon slices
1 1/2 cups (6 oz.) shredded mozzarella cheese
6 large eggs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3/4 cup whipping cream
1/4 teaspoon paprika
3 English muffins, split and toasted (optional)
How to Make It
Place 1 slice each of Canadian bacon on bottom of 6 (6-oz.) lightly greased ramekins or custard cups. Sprinkle 1/4 cup cheese on top of bacon in each ramekin, and push cheese against sides of ramekin, making a well in center of cheese. Break 1 egg into center of each well. Sprinkle evenly with salt and pepper. Pour 2 Tbsp. whipping cream over top of each egg. Sprinkle each evenly with paprika. Place ramekins on a baking sheet.
Bake at 350° for 20 to 25 minutes or until egg is cooked to desired degree of doneness. Serve with toasted English muffin halves, if desired.
This was really good! Made it for brunch this morning, and it was a good one-dish breakfast. Hard to judge how done the eggs were, so they came out a little more runny than I'd have liked. Easily handled in the microwave. I topped them with slivers of fresh basil leaves. Delish!