Breakfast ala Ramekin: Eggs, bacon AND an english muffin for under 250 calories!

  I've always been fascinated with the concept of using a ramekin to portion control. I have a terrible sweet tooth, so I begin to imagine all of these smaller portion guilty baked goods I can make. I simply couldn't bring myself to shell out the money for a set. When we were at Target the other day, my husband bought me two ramekins.

 
 His and hers, respectively. I've been plotting over the past few days what to do first, and what I could do with what I had as far as stuff in my fridge. I love breakfast. There is an understatement. It's easy to go overboard with calories though. Thanks to my ramekins, I was able to tweak a recipe to make a fantastic, filling egg bake for under 250 calories per serving!

  Also before I go on, I apologize for my absence. I've been running around to a lot of doctors, and thus have been making a lot of repeats for dinner in my medical fog. I promise these ramekins will definitely fuel an onslaught. Remember that apple pie I showed a few weeks back? Think that.. but in an acceptable size!

240 calorie Oven-baked Egg with Bacon
Adapted from Epicurious.


1 egg
Half an English Muffin. (The type I used is 60 calories for half, but there are even ones that are only 50.)
2 strips of center cut bacon. (If you use turkey bacon, you can shave another 40 calories off, my husband is just serious about his bacon haha.)
1 tablespoon of heavy cream
Salt and pepper to taste.

  Pre-heat oven to 400 degrees.

 Feast your eyes upon my ugly skillet. Just because it's ugly doesn't mean it's not functional! Start to cook your bacon on medium low heat. I'm making two servings of this recipe, thus the four pieces. You will want this to be very crispy since you will be crumbling the bacon later. While you are cooking the bacon, go ahead and toast the english muffin half.

  After cooking the bacon, reserve the fat. Using a baking brush, coat your ramekin with the bacon grease. This will help keep your egg from sticking, and also add a little extra flavor.

  Now that your ramekin has been prepped, place your english muffin within the well, split side up. You can see I substituted a piece of 50 calorie bread for my husband's, since it fits better into the well. Take note you can follow his example if you want a bigger serving size. Using a spoon or your fingers, press a little well into the center of your english muffin. This will help make a space to keep your egg from running away.

  Crumble the two strips of bacon over the top of your english muffin. Both serving sizes shown have only two pieces, and it was sufficient.

 Carefully, crack an egg and place it into the well you created without breaking the yolk. As long as it doesn't break completely, the dish will turn out fine.

  Drizzle a tablespoon of heavy cream over the top of the dish. Salt and pepper to taste. Don't overdo it though. Keep in mind you can add more after cooking. Place into the pre-heated oven and cook for 15 minutes, or until the eggwhite is mostly set.

  Breakfast is served! For how easy this dish is to make, it has a fantastic presentation. I also want to note that prior to baking, make sure your ramekins are oven safe to 400 degrees. This will help prevent some chaos. This dish has changed my perception of breakfast, and is easily one of my new favorites. Enjoy!