Eggs Cebolla
"My mom has made this fried egg recipe since I can remember. She got this from a Spice Islands cook book she had many years ago. An egg is fried over crumbled bacon, fresh chives, and basil, and lightly covered with fresh grated parmesan cheese. They are simply TO DIE for. The secret for this recipe is the fresh herbs, they are a must."
photo by TJW2725
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 slices bacon, cooked crispy and crumbled
- 6 teaspoons fresh chives, finely chopped (NOT dried)
- 6 teaspoons fresh basil, finely chopped (NOT dried)
- 6 large eggs
- 6 tablespoons fresh grated parmesan cheese or 6 tablespoons monterey jack pepper cheese
directions
- Preheat oven to 300°F.
- Lightly grease 6 individual custard cups (Thanks Jellyqueen for the suggestion!), and inside make a mound consisting of one slice crumbled bacon, one teaspoon chopped chives, and one teaspoon chopped basil.
- Break one egg into each custard cup, sprinkle each egg with one tablespoon (or more)cheese, cover with foil, and put in the oven until cooked to your desired doneness and the cheese is melted.
- About 10 minutes for medium, depending on your oven.
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Reviews
-
What a great way to have eggs on a sunday morning! I followed jellyqueen's suggestion and used separate cups to bake the eggs. The whole family loved it and have asked for them again next weekend. Thanks TJW! -
This is a great recipe. I made this exactly as directed, except that I put each individual serving in a custard cup to cook. That takes care of the problem of needing extra hands. I will be making this often.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
