Baked Eggs & Bacon

Baked Eggs & Bacon
Superfoods for Children

4 Tbsp butter
6 oz bacon, chopped
6 oz fresh parsley, finely chopped
salt and black pepper
6 eggs
1/2 cup heavy cream
whole wheat toast, to serve

Preheat the oven to 350 F. Use 2 Tbsp butter to grease six ramekins. Put the buttered ramekins in a roasting pan.

Heat the remaining butter in a small frying pan. Add the bacon pieces and fry them over a medium heat until lightly browned and crisp. Drain the bacon on paper towels, crush the pieces and sprinkle over the bottoms of the armekins. Add the parsley and a little seasoning. Break an egg into each ramekin.

Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bakin in the oven for 16-18 minutes until the whites of the eggs are set and the yolks are creamy.

Spoon some cream over each baked egg and serve immediately with strips of buttered toast.