Recipe by Debber
The original recipe came from a set of photo-recipe cards and was called "Eggs Lorraine," which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion.
Top Review by lakeout
Excellent - I used canadian bacon, tasted GREAT. I do have a warning: "WIDER is better!!!" (I had a slight problem -- made it with 5-eggs, but the dish was a bit too deep & it didn't cook evenly -- works great with wider, shallower pan!) Thanks!
- butter, for the dish (do not substitute)
- 1⁄2 cup shredded sharp cheddar cheese (fluffy cup, not packed)
- 2 -3 eggs
- 2 tablespoons milk or 2 tablespoons cream or 2 tablespoons half-and-half cream
- 2 slices bacon, pre-cooked (optional)
- salt & pepper
Directions See How It's Made
- Preheat oven to 350; grease ramekin with butter.
- Sprinkle HALF of the cheese on the bottom of the dish.
- Add the eggs; break egg yolks with a knife but do NOT stir.
- Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
- Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
- Salt and pepper according to your tastes.
- Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
- Run a knife around the edge of the pan, slide onto dining plate.
- NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
- PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).