Fridge Friend Recipes
Baked Eggs with Bacon, Onion and Cream recipe
A rich, savoury baked egg dish with crisp bacon, sweet softened onions and a luscious cream sauce. Perfect for a comforting brunch or light supper with plenty of flavour.
35 min · Easy · British Jump to method
Ingredients
- 150g Bacon
- 1 large Onions
- 150ml Double Cream
- 4 Eggs
- 20g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 602 kcal |
| Protein | 24 g |
| Carbohydrates | 6 g |
| Fat | 52 g |
| Saturated fat | 25 g |
| Fibre | 0.8 g |
| Sugar | 4 g |
| Sodium | 1.8 mg |
Why this works
Rich, energy-dense dish that is high in protein and fat, with a high saturated fat and sodium content.
Protein from eggs and bacon. Provides a good amount of protein to support satiety and muscle maintenance.
High saturated fat. Double cream, butter and bacon make this dish very high in saturated fat, which is best eaten occasionally.
Sodium from bacon. Bacon is the main source of salt, so this recipe is relatively high in sodium.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Allow the oven to reach temperature fully before the dish goes in, so the eggs start setting at once rather than slowly leaking into the cream.
- Melt the butter in a frying pan over a medium heat, then add the onions and cook for 8-10 minutes until soft and lightly golden.
Keep the heat at a gentle sizzle; if the butter browns too quickly, lower the pan so the onions soften without catching or turning bitter at the edges.
- Add the bacon and fry for 4-5 minutes until beginning to crisp.
Watch for the bacon fat to render and the pieces to take on a deeper colour, but stop before they harden or the final bake will make them dry and chewy.
- Divide the bacon and onion mixture between two small ovenproof dishes.
Press the mixture into the dishes in an even layer so the eggs sit level and cook uniformly, with no bare patches of onion exposed around the sides.
- Pour the cream over the mixture, then crack 2 eggs into each dish.
Pour the cream around the edges rather than directly onto the yolks to help them hold their shape and prevent the tops from skinning over too soon.
- Season with salt and black pepper if using, then bake for 10-12 minutes until the whites are just set and the yolks are still slightly soft.
Check at the earliest point for just-set whites that are opaque but still slightly wobbly in the middle; if the yolks start to firm fully, they have gone past the ideal soft stage.
- Serve immediately while hot.
Serve straight from the dishes without standing time, because the residual heat will continue cooking the yolks and can turn the cream slightly greasy if left too long.
Other Eggs Recipes
Bacon and Cheddar Egg Bake
40 min · A rich, savoury egg bake with crisp bacon, melted Cheddar and a creamy custard set to a tender finish. It’s a hearty, comforting dish that works well for breakfast, brunch or a simple supper.
Cheesy Bacon and Mushroom Breakfast Tart
45 min · A savoury breakfast tart with crisp bacon, earthy mushrooms and a rich, cheesy egg filling. The Greek yoghurt adds a gentle tang and a luxuriously soft set to the custard.
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