I served this dish many times. Recently, I served it for Brunch when my In-laws came to visit. It makes a perfect, easy breakfast or brunch because you bake the dish in the oven, which contains six to ten eggs depending on your pan.
All the eggs are cooked at once which makes it easy and convenient. You do not have to stay at the stove, cooking everyone's individual orders.
The eggs are cooked in cream with herbs, and then are sprinkled with bacon, yum! You can cook the eggs to your liking, and the result is creamy deliciousness! Even my kids like this dish!❤️
The Ingredients:
1 cup to 1 1/2 cups of Half & Half or heavy cream; enough to cover the bottom of your pan.
2 tablespoons of chopped chives
2 tablespoon of parsley, flat or curly
2 teaspoons of fresh dill, or one teaspoon of dried dill
1 teaspoon of chopped thyme or other favorite herbs
1/2 teaspoon of salt
1/2 teaspoon of pepper
8 large eggs, or the number of eggs that will fit in your pan; 6-10 eggs
4-5 cooked and crumbled bacon slices, about 1/4 cup
Directions:
1. Preheat the oven to 425 degrees. Chop herbs.
2. Stir together the cream, herbs, and spices in a bowl and pour into a large oven-proof skillet. Bring to a simmer over medium-low heat. Carefully crack the eggs into the pan one at a time. Do not stir.
3. Bake in a preheated oven until the whites are done, and the yolks are cooked to desired doneness, 4 to 8 minutes. Sprinkle with bacon, and serve immediately.
I served this dish with rolls, pumpkin bread, thick-cut bacon, and fruit. A salad would be nice if serving brunch.
Add orange juice or even mimosas, and that's my kind of breakfast or brunch!
Enjoy and Bon Appetit!!
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