I didn't share this with the family simply because I knew that I'd be the only one that would like it. My husband would ask why I'd ruin good eggs and bacon by messing with them as he'd pick up the skillet and scramble a couple more eggs, then throw some sour cream on them (talk about ruining eggs!). Sophie doesn't like egg yolks anyhow and wouldn't have thought much of egg whites and cream. The bacon was a toss-up with everyone.
The eggs are very easy to make and I like the flavor that the bits of chive gave to them. Unfortunately, I didn't much care for the addition of the cream and found that the egg cooked too much on the bottom before the whites finished cooking through, even though I watched them very carefully. I like my egg yolks very runny so that was a let-down. Next time I'll probably just make my sunny side-up eggs and add the snipped chives.
The bacon was a mess. I tried to watch it closely too, but the thin end darkened too much in spite of my efforts. The pan in which I made it is an absolute mess. I wish I had put a layer of aluminum foil down instead of putting the bacon directly on the cookie sheet. The flavor isn't bad, but it's just not worth the trouble. It's definitely not a meat dish I'd make on Valentine's Day, knowing I'd have to clean it up as well!
Baked Eggs with Chives and Cream
from Fine Cooking, February/March 2010
2 tsp. unsalted butter, softened
4 large eggs
Kosher salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream
Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.
Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)
Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.
Candied Bacon
from Fine Cooking, February/March 2010
6 slices thick-cut bacon
2 Tbs. plus 1 tsp. pure maple syrup
1-1/2 Tbs. light brown sugar
Position a rack in the center of the oven and heat the oven to 425°F. Arrange the bacon slices on a rimmed baking sheet. Drizzle both sides with the maple syrup and then sprinkle both sides evenly with the sugar. Bake until browned and crisp, 20 to 22 minutes.