They're quick to make, take minimum attention and leave almost no dishes to wash (which is ideal to me; who wants to wash dishes after champagne?)
This kinda strikes me as some ultimate mid-west diner fare, completely anti-gourmet but surprisingly delicious; I love the contrast between the salty bottom and sweet top.
You will need:
- a ramekin per person (or other small bowl that can take relatively high oven temperatures, my new dutch oven came with two mini-ovens that work perfectly)
- 1-2 strips bacon per person
- a small batch of your favorite pancake batter
- 1 egg per person
- maple syrup
- using kitchen shears snip bacon in small pieces into ramekins
- put ramekins in oven at 400 degrees
- cook bacon in ramekins until crispy, pouring off fat as needed
- meanwhile make up a batch of pancake batter
- after bacon is crispy remove from oven and pour off fat again (or sop it up w/ a paper towel)
- spoon pancake batter over the bacon, until ramekins are about 1/3 full
- crack an egg over pancake batter an put lids on ramekins (if you don't have lids you can tightly cover them with tin foil, carefully 'cause they're hot)
- put covered ramekins into oven and reduce heat to 350
- bake 5+ minutes, until egg is cooked how you want (in the picture I left them in to long and had completely hard yolks)
- remove from oven and pour maple syrup on top
- serve on an oven-mitt or other heat-proof surface & enjoy!
1 comment:
That looks delicious and rediculous
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