Shirred Eggs(Baked)
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 6 | tablespoons |
sherry
dry |
|
| 6 | tablespoons |
light cream (half&half)
|
|
| 6 | strips |
bacon
|
|
| 3 | each |
english muffins
toasted |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 9E+1 | ml |
sherry
dry |
|
| 9E+1 | ml |
light cream (half&half)
|
|
| 6 | strips |
bacon
|
|
| 3 | each |
english muffins
toasted |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Butter the insides of 6 muffin cups in a large muffin tin.
Cook bacon until most of the fat is rendered out but bacon is still limp.
Place 1 slice each into the bottom of the buttered muffin cups (curl around so that bottom is completely covered.)
Crack 1 egg into each muffin cup.
Sprinkle with salt and pepper.
Dot with butter.
Place 1 tablespoon each of Dry Sherry and Light cream into each muffin cup.
Bake 10 to 15 minutes or until egg is of desired doneness.
Serve on halves of English muffins.
