Monday, August 15, 2011

Baked Eggs Lorraine

This French dish is ideal for brunch. Serves four.

4 eggs
4 slices bacon
Butter or margarine
2 slices Swiss cheese, diced
Salt and pepper to taste
8 T. heavy cream

V.S.P. Poach bacon in boiling water for 5 minutes. Drain and dry. Dice and sauté in butter until golden. Place diced bacon in the bottom of 4 individual baking dishes. Cover bacon with a layer of diced cheese. Break one egg into each dish; season to taste with salt and pepper and cover with 2 tablespoons of cream per dish. Bake in a preheated 400 degree oven for 20 minutes or until eggs are set. Serve immediately.

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