2 eggs 2tbs. heavy cream 2tbs. shredded Swiss or Gruyere 1/4 onion, diced 2 slices bacon, chopped pinch of thyme dash of black pepper
Nothing this smooth, creamy and topped with bacon should escape anyone’s recipe repertoire for long. This is very rich, so half of the recipe makes a reasonable portion and the whole recipe makes for good impressions on whoever stayed for breakfast.
Crack two eggs into a greased ramekin and slowly pour in the cream. Top with shredded cheese, black pepper and thyme. Bake at 425° for 7 to 10 min., depending how set you’d like your eggs.
Meanwhile, fry the bacon over medium-low and add the onion once there is some bacon grease to cook it in. After the onion is browned and the eggs are baked, top the concoction in the ramekins with the chopped bacon and onion mixture and serve.