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!
Puddin Place Eggs
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.
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Bake: 25 Minutes
- 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)
- 1. 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.
- 2. 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.
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