Eggs in bacon baskets – quick recipe

Waffles are delicious, nutritious and easy to make. Check out the recipe below and try something new today! Optionally read our waffle making tips before checking out Eggs in bacon baskets – quick recipe. Do you need a waffle maker? See our reviews on the waffle makers.







The eggs in bacon baskets are a great appetizer, aperitif or brunch idea! Try also the vegetarian version with grilled zucchini…
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Here’s the ingredients we’ll need for today’s recipe, a tasty appetizer, ready in 30 minutes: the eggs in bacon baskets! Crack the eggs… now add the heavy cream, as an alternative you can replace it with ricotta cheese or a couple of tablespoons of mascarpone cheese… 2 tablespoons of parmesan cheese… beat everything… until you have an even mixture. If you want to make the eggs richer, you can add more cheese or vegetables, but take care to finely dice them, so they’ll bake evenly. Now add salt… pepper, and the roughly torn basil leaves… be generous with basil!
Give another stir… and take the pan: we’ll use a muffin pan, because our baked eggs will look a bit like muffins. Take a slice of bacon… lay the second one crosswise… and line the rest of the muffin cup. If you don’t have a muffin pan, you can use aluminum baking cups, that you can find at the supermarket, or ceramic ramekins, like this. You don’t need to grease the pan, since bacon is fat enough and it won’t stick to the pan.
They’re ready, now pour the egg mixture into each basket. Bake at 350°F (180°C) for 12-15 minutes, until the eggs are cooked and golden brown.
Our eggs in bacon baskets are ready, serve with a fresh salad. For a vegetarian version, you can use grilled zucchini instead of bacon, but take care to line the mould with parchment paper… good, easy and quick!
We used:
For 12 servings:
• 5 eggs
• less than 1 cup (200 ml) of heavy cream
• 24 slices of bacon • 2-3 tbsp of parmesan cheese
• a few basil leaves
• salt and pepper to taste
waffles recipe

According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.