Oven-baked Eggs Recipe

Cook bacon

Preheat oven to 200°C (400°F). On a rimmed baking sheet lined with foil, lay bacon slices in a single layer and bake 10–12 minutes until crisp. Remove to a paper towel-lined plate, reserve 1 tablespoon bacon fat and crumble bacon once cool. Reduce oven to 180°C (350°F).

Cook chorizo

While bacon bakes (or in a skillet), heat 1 tablespoon olive oil over medium heat. Add diced chorizo and cook 4–5 minutes until browned and some fat renders. Transfer chorizo to a bowl and reserve 1–2 tablespoons of the flavorful oil/fat in the pan for the next step.

Prepare baking dish

Choose a 9x9-inch (or similar individual ramekins for 6 servings) ovenproof dish. Brush the bottom and sides with the reserved chorizo/bacon fat (or olive oil) to lightly coat.

Assemble eggs

Scatter the cooked chorizo and crumbled bacon evenly across the dish. Evenly sprinkle the chopped shallot and minced garlic over the meat. Crack 6 eggs into the dish spaced apart (or into individual ramekins). Pour the heavy cream evenly over the eggs and sprinkle grated cheese on top. Season with salt, black pepper and smoked paprika.

Bake

Place the dish in the preheated 180°C (350°F) oven and bake 10–14 minutes for runny yolks, 15–18 minutes for mostly set yolks. Baking time depends on dish depth and oven. Start checking at 10 minutes. The whites should be set but yolks still slightly jiggly for best texture.

While eggs bake, finely chop parsley and chives. When eggs come out of the oven, immediately sprinkle herbs over the top to preserve fresh flavor. Optionally drizzle with a teaspoon of reserved bacon fat or a little extra olive oil.

Toast the bread until golden and spread with butter. Serve slices alongside scoops of the baked eggs, or place toast under halves of the dish to soak up yolk. Garnish with extra cracked black pepper and lemon wedges if using.

Serve hot. Leftovers can be refrigerated 2 days and gently reheated in a low oven.