Ramekin-baked Eggs with Turkey Bacon and Tarragon
Ramekin-baked Eggs with Turkey Bacon and Tarragon
Ingredients
- 16 oz (454 g) 41278 Butterball Salt-reduced Bacon-style Turkey or 41284 Butterball Applewood Smoked Bacon-style Turkey
- 2 1/2 cups (625 mL) Tomatoes, fresh, diced
- 25 Eggs, medium
- 1/2 cup (125 mL) Tarragon, dried
- 1.5 cups (375 mL) Milk, 2%
- 2 tsp (10 mL) Salt
- 2 tsp (10 mL) Pepper
Directions
- Preheat oven to 375°F (190°C).
- Cook Turkey Bacon as per package directions. Finely dice and set aside.
- Place ramekins on a baking sheet lined with a kitchen towel to prevent ramekins from sliding. Add water 1 inch up the ramekin.
- Divide chopped tomato, diced bacon and tarragon equally amongst ramekins.
- Top with 1 tbsp (15 mL) milk in each, then crack one egg into each ramekin.
- Season with a pinch of salt and pepper.
- Bake for 18-20 minutes until eggs are cooked.
