Baked Eggs with Bacon and Laver Bread
Ingredients
4 fresh free range or organic eggs
4 tablespoons of laver bread seaweed
8 rashers of streaky bacon, grilled until crisp and cut into small dice
50g (2oz) butter salt and pepper
Directions
- Rub the butter around the sides and bottom of individual ramekin dishes. Sprinkle with seasoning.
- Put a tablespoon of laver bread at the bottom of each ramekin with the bacon, saving some for decoration.
- Break an egg into each dish, top with an egg yolk and a knob of butter.
- Cover the dish with kitchen foil to prevent the surface drying in the heat.
- Bake at 150°c/Gas mark 2 for 8-10 minutes, depending on the firmness required. Test by gently shaking the ramekins.
- Decorate with the rest of the bacon.