February Recipe: Creamy Baked Eggs with Herbs and Bacon

Foodie Friends! Each month, RMHC Richmond will now feature a recipe along with our honor roll of Meal Providers — volunteers who share nutritious breakfasts, lunches, dinners and cookies with families through RMHC Richmond programs.

To kick things off, we’re highlighting a dish from the 2017 Southern Living Christmas Cookbook. Each holiday season The Stony Point Fashion Park and Short Pump Town Center Dillard’s stores donate proceeds from in-store sales of these cookbooks to benefit RMHC Richmond! Thanks to everyone who purchased books in 2017, helping us to raise nearly $6,000 and thank you to our partners at Dillard’s. Stay tuned for the formal check presentation.

SOUTHERN LIVING‘S: Creamy Baked Eggs with Herbs and Bacon 

SERVES: 4   HANDS-ON: 15 Min.   TOTAL: 20 Min.

  • 1/2 cup heavy whipping cream
  • 2 tablespoons thinly sliced chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 4 cooked bacon slices, crumbled (about 1/2 cup)

Preheat oven to 425°F.  Stir together first 6 ingredients in a large, ovenproof skillet. Bring to a simmer over medium-low.  Break eggs into cream mixture; do not stir.  Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes.  Sprinkle with bacon, and serve immediately.

For a full list of January Meal Providers, check out February’s Recipe of the Month email.