Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar
I was in the mood for a baked egg this morning for breakfast. I looked in the refrigerator and found a leftover piece of bacon from my kids’ breakfast, some extra sharp cheddar, and a bit of asparagus from last nights dinner. I also threw in a few slices of grape tomatoes because I love them with eggs. I served this baked egg with toast to dip into the yolk. It was a terrific breakfast that filled me up and made me smile. I love the combination of flavors and I have a feeling I will be making this again tomorrow morning.
Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.
Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.
Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.