Bacon and Roasted Potato Baked Eggs


How do you convince someone of the perfection of a dish if they don’t immediately start drooling at the word “bacon”?

6 slices cooked and crumbled bacon
1/2 cup roasted potatoes
2 large eggs
cooking spray or butter, for the ramekins

Roast Potatoes
Peel and cut a couple of potatoes and toss in salt, pepper, and a bit of olive oil. Roast on a foil-lined baking sheet at 375 F for about 40 minutes, tossing halfway, or until crispy

Preheat oven to 400 F and grease 2 small oven-proof ramekin with cooking spray or butter.

Layer the roasted potatoes and bacon on the bottom of the prepared ramekins. Then carefully crack one egg into the center of each ramekin without breaking the yolk.

Carefully cover the ramekin with a lid or aluminum foil, and bake at 400 F for 13-15 minutes or until the white is just set but the yolk is still soft.
Serve immediately, but be careful! It will be very hot.