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Live, Love, & Eat in Sayulita: Bacon, Egg, and Cheese Cups

By:
Jul 21, 2017

Classic bacon and eggs with a twist! I was a vegetarian for 23 years, and the one thing I really missed eating was bacon and eggs. From some of my past columns you can see that I have returned to eating meat, and I love it! The following recipe is now my very favorite way to indulge in bacon and eggs. I call it Bacon, Egg, and Cheese Cups. You'll love starting your morning in Sayulita with this tasty breakfast!

INGREDIENTS:

- 4 thick cut slices of your favorite bacon - if making multiples, count on 4 slices per ramekin

- 1/4 cup of your favorite cheese, grated - I like the nutty taste of Swiss, Jarlsberg, or Asiago

- 2 eggs per ramekin

- A splash of cream… You can always find crema para batir at Alas Blancas in Sayulita

- A light sprinkle of herbs, such as dried oregano or lemon thyme and cracked black pepper; Oksana of Sana Spices has lovely herbs.

PREPARATION: Preheat oven to 350 degrees

1. Line your sheet pan with parchment paper or foil for easy cleanup. Line the pan with rows of bacon, or you can use a stovetop skillet. Cook the bacon until a good deal of the fat has rendered, but the bacon is still very pliable. I like to cook my bacon in the oven. My oldest daughter, Janna, taught me this technique. No fat splattering and the slices stay pretty straight, which makes the next step much easier.

2. Line the inside of your oven proof ramekin with the pliable bacon - it's no problem if the slices overlap. It's best if the bacon comes up to the top of the ramekin. I do one layer on top of the other. Then cut pieces of bacon to completely cover the bottom of the ramekin. 

3. Add the grated cheese over the top of the bacon. I like to add enough cheese to make a 1” layer.

4. Separate the eggs into 2 bowls and pour the egg whites over the layer of grated cheese.

5. Bake these ramekins for 20 minutes or until the egg whites are no longer translucent.

6. Remove the ramekins from the oven and gently pour the whole egg yolks over the egg whites.

7. Drizzle a bit of the cream over the yolks, sprinkle lemon thyme or oregano lightly over top and a add a grind of fresh ground black pepper.

8. Return to the oven for approximately 7 minutes - you want the yolks to be very runny.

9. Remove from the oven to cool for 5 minutes, slide a tablespoon around the outside of the bacon, and be sure that the sides and bottom are not stuck. Carefully lift out the bacon cup with a tablespoon and dive in! 

OH, SO VERY DELICIOUS! I like to serve this dish for brunch or dinner with a lovely salad of organic greens (tossed with a light vinaigrette) grown by Brita and sold at our Friday Sayulita Mercado del Pueblo during high season.

Light Vinaigrette Dressing

-1/2 cup olive oil

-1/4 cup balsamic vinegar

-1 teaspoon honey

-1 teaspoon Dijon mustard

-1 clove garlic - minced

-Salt and ground black pepper to taste

METHOD: 

1. Combine above ingredients in a jar with a lid.

2. Shake until all is well combined, and toss as much as necessary with the salad greens.

Keep tuned for very yummy Frozen Mini Key Lime Pies in two weeks! I absolutely love them, and I'm serving them for dessert this Sunday. They are deliciously perfect for hot Sayulita days! 

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