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.