Baked eggs with bacon

Name: Baked eggs with bacon
Ingredients: 2 slices bacon; 2 eggs; 1/4 teaspoon salt; 1/8 teaspoon ground pepper

Appetizers - Baked eggs with bacon by Erica M. - Recipia

Baked eggs with bacon have whipped egg whites, lightly browned at the edges, with the yolks set in the middle. The foam puffs up in the pan while the yolks stay visible; browned bacon is served alongside raw vegetables, as you like. I prefer them with the yolk still soft, just enough to spread a little when you cut into it. Prep: 10 minutes. Cook time: 12 minutes. Total time: 22 minutes. Servings: 2. About 110 kcal and 9 g protein per serving.

Ingredients

2 slices bacon
2 eggs
1/4 teaspoon salt
1/8 teaspoon ground pepper

Preparation

1. Preheat the oven to 180°C. In the oven-safe Dry Cooker pan, brown the bacon slices for 2 minutes on each side. Transfer them to a plate and leave the fat in the pan. 2. Separate the 2 eggs. Beat the egg whites until they hold stiff peaks. 3. Divide the foam in two and put the two portions in the pan used for the bacon. Make a hollow in the middle of each. 4. Place a yolk in each hollow. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of ground pepper on top. 5. Put the pan in the oven for 7-8 minutes, until the edges of the egg whites are lightly browned. Put the eggs and bacon on plates and serve with vegetables, as you like.

Notes

For a meat-free version, brown two large sliced mushrooms instead of the bacon; eggs remain the dish's allergen. Eggs at room temperature whip faster and hold their shape better. Use a pan with an oven-safe handle, since the same pan goes in the oven. I got the idea last week from a Russian video posted by Sydi on Facebook; I couldn't make sense of the text and went by the images. Eat them right away, with tomatoes and cucumbers; the foam sinks as the dish cools.