6 slices bread
1 bacon rasher
¼ cup grated cheddar cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Directions to Cook:
Finely dice bacon and sauté until just tender. Cool slightly, and then mix together in a bowl with ricotta, grated cheddar cheese and herbs.
Remove crusts from bread. Roll each slice out flat with a rolling pin. Butter one side of the bread and press the buttered side down into a non-stick muffin pan. Do this with each bread slice.
Dollop a spoonful of ricotta into the side of each bread case and crack an egg into each. Bake 15-20 minutes or until egg just sets.
Finely dice and sauté a small brown onion with the bacon and add to ricotta mix.
Gluten Free Variation:
I have had success with *Country Life Gluten Free Bread slices, leaving the crusts on.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.