Two eggs, sautéed onion, bacon, and thyme – topped with a sheer blanket of gruyère cheese, all tucked in a little ramekin, pop it in the oven and suddenly, this simple, diner staple becomes something special… line the ramekins with ham, throw in some fresh chopped baby spinach, top with halved cherry tomatoes and you’ve got a colorful delicacy happening.
- 2 eggs per ramekin
- 4 slices bacon of choice, cooked then rough chopped
- 1/2 onion, sliced and sautéed in bacon fat
- 1/2 t thyme
optional: chopped spinach, ham, tomato, chile, feta, mozzarella
Spray ramekin with nonstick spray; crack 2 eggs per ramekin. Preheat oven to 425.
Season with kosher salt and pepper. Spoon sautéed onion, bacon and thyme. Sprinkle cheese over top. Place ramekin on baking sheet – bake 14-20 minutes (until eggs are cooked to preference). Top with more crumbled bacon, tomato and serve with love ❤️