I got these crème brulee dishes not because I wanted to make crème brulee (I don’t have the torch) but because I thought it would be nice to make individual tarts or quiches. Yesterday, I discovered that it would be groovy to use them in baked eggs as well (Yay! these individual dishes aren’t as limited as you think). I served it in the dish but it would be just as presentable sans dish, if you grease them prior to baking.
- 4 eggs
- 1 slice of turkey bacon, chopped
- 1 teaspoon of minced fresh chives
- 2 tablespoons of shredded pepper jack cheese
- salt and pepper to season
Preheat the oven to 375 degrees F. Grease two 7-ounce individual tart or quiche dish.
Divide the turkey bacon and add them into the two dishes. Crack two eggs into each dish. Season with salt and pepper. Add 1 tablespoon of cheese into each dish and garnish 1/2 teaspoon of chives into each dish.
Bake for 17-19 minutes until the eggs set. Let it sit for about 5 minutes before serving.