Every time I have a brunch party at the house, I make Ina Garten's Herbed Baked Eggs. I make them in individual ramekins and they are amazing every time, but today I had a thought - How about if I add a layer of French onions on the bottom and a piece of candied bacon on top? All I can say is....there may be no going back!
To make the French onions, I thinly sliced a sweet onion, sautéed in butter until the onions started to caramelize, added some garlic, salt, pepper, beef stock, and balsamic vinegar, and cooked until the liquid had cooked off. For the bacon, I just topped each slice with brown sugar and black pepper before baking at 375 degrees for 20 minutes, or until the bacon was crisp.
When it was time to make the eggs, I put a layer of the onions in the bottom of a pre-heated and greased muffin tin, cracked in the fresh egg, topped with Ina's herb/cheese mixture, and popped under the broiler. Once done, I added a piece of the candied bacon on top of each egg. Heaven. (This would make a great English muffin sandwich too!)
So Ina, if you're reading this -
A. THANK YOU for the original brilliant recipe.
B. You may want to try this the next time you make them!
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