Here’s a tasty variation of the classic shirred eggs.. local, pastured bacon, farm fresh eggs, raw milk cheddar cheese, tomato and jalapeño baked in an organic oat bread cup..
Grease ramekins (or a large muffin tin) with butter. Press a slice of bread into and up the sides of the well. Bake in a 400 degree oven until lightly toasted, then set aside.
Meanwhile, fry bacon seasoned with smoked pepper until just under done but still pliable. Allow to cool enough to handle.
Form the bacon into a ring, encircling the inside of the toast near the top.
Put a little shredded cheese into the bottom of the cup, then crack 2 large eggs over the cheese.
Garnish with a split cherry tomato and some chopped, pickled jalapeño and bake in the oven until the eggs are set to the consistency that you like. Remove from the oven and allow to cool for 1-2 minutes before transferring to a plate.