Eggs and Bacon Sur Le Plat egg dish is so good! I first tasted this delicious and easy-to make while vacationing in Fort Kalamath, Oregon at a local bed and breakfast. Leo Porter, the then manager and chef made this dish for breakfast.
The French have a dish called Oeuf Sur Le Plat, which translates as Eggs on the Plate. In England, this dish is know as shirred eggs. Baked eggs are an an elegant and excellent method of preparing eggs for a crowd of people without a lot of effort. During the 20th century, this was considered a fancy breakfast item that gained popularity at the turn of the twentieth century
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Preheat oven to 375 degrees F. Generously grease custard cups, muffin cups, or small ramekins.
Arrange bacon slices on a non-stick baking sheet. Bake for 10 to 15 minutes (depending on thickness of bacon) or until the bacon browns very slightly without becoming crisp or burned. Remove from oven and pat off excess grease with a paper towel. While the bacon is still hot (if the cooked bacon is allowed to cool, it will harden and become unmanageable), wrap the inside of each greased cup with bacon slices.
Learn how to make Baked (Shirred) Eggs. Reduce oven temperature to 350 degrees F. Into a small dish, break one egg at a time; pour into prepared bacon-lined cup. Repeat with all eggs. Dot each cup with 1/2 teaspoon butter.
Bake 12 to 15 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from oven and very gently unmold eggs onto individual serving plates. Season with salt and pepper and serve hot.
Makes 8 servings.
* Learn how easy it is to Oven Bake Bacon.