Baked Eggs/Ovos no Forno
Breakfast is relatively low key in Portugal but for those converted to eggs and bacon here’s a classic with a twist… The Portuguese “toucinho” gives it a particular taste.
Fry small cubes of “toucinho” (Portuguese smoked bacon) or pancetta until crispy. In the meantime grease a ramekin dish with butter, add a tablespoon of bacon, the egg and top with two tablespoons of cream, some grated parmesan (if you want to keep it Portuguese, use grated cured Queijo da Serra), grated nutmeg, freshly ground black pepper and a small knob of butter.
Place ramekin dishes on a tray with hot water (up to half of the ramekins) and cook in hot oven. The top should be golden brown while the yolk slighly fluid. Serve with toast…