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.INGREDIENTS
- 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.