“Source: Taste of Home, slightly adapted”
2 tablespoonsmilk, divided
1 tablespoon shredded smoked cheddar cheese
1 teaspoon minced fresh parsley
pepper, a dash
Preheat oven to 325°. Coat two 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops.
Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.
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