Bacon-wrapped Eggs

This is a cool way to serve eggs. The bacon wraps around the egg like flower petals as it cooks. You could also wait for the dish to cool, slip it out of the ramekin and eat it cold.

Time: 20 minutes
Serves: 2


  • 1 teaspoon butter
  • 2 rashers bacon
  • 2 eggs
  • salt and freshly ground pepper
  • 1 tablespoon freshly snipped chives

Preheat the oven to 200C and butter the insides of two 150ml ramekins. Line the inside of each with a rasher of bacon and place in the oven for 5 minutes. Remove from the oven and crack an egg into each ramekin. Season with salt and pepper and return to the oven for 7-8 minutes, or until the egg whites are set.

Remove from the oven and sprinkle with fresh chives as you serve.

Recipe taken from Fabulous Food, Minus the Boombah, by Jane Kennedy
Jane Kennedy has long been known for her radio and television career in Australia. In Jane Kennedy: Fabulous Food, Minus the Boombah, she shares the recipes that allowed her to lose weight and feel fantastic: meals for every day in the home, for entertaining, for nights when you couldn’t be bothered cooking and just really want takeaway, and some deceptively delicious desserts.

You can buy Fabulous Food, Minus the Boombah at

Published by Hardie Grant

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