Baked Eggs with Dry Jack Cheese

  • Chef: From Doidge Baldwin, Doidge's, San Francisco
  • Ready in: 7 minutes or more
  • Serves: 5 or more
  • Complexity: medium
Baked Eggs with Dry Jack Cheese


  • 12 strips bacon, each cut in half lengthwise
  • 2 tablespoons chopped pimiento
  • 1/4 cup dry white wine or vermouth
  • 12 eggs
  • 1/3 cup grated Dry Jack Cheese


  • Preheat oven to 400°F.
  • Fry bacon until cooked but still pliable.  Line each cup of a 12-cup muffin tin with 2 strips of bacon, winding bacon around cups in a circular fashion. 
  • Place 1/2 teaspoon pimiento in each cup, then add 1 teaspoon wine and 1 egg to each cup. 
  • Bake for 5 to 7 minutes. 
  • Remove pan from oven and sprinkle a little cheese over each egg. 
  • Bake 1 to 2 minutes longer, or until cheese just melts.  Remove eggs from cups with a rubber spatula.

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