Eggs Lorraine

We decided to start our little anniversary staycation with a late brunch at home. Along with cantaloupe soup, freshly made hash browns and English muffin toast with Honeybell Marmalade, we tried a new recipe - Eggs Lorraine. I wasn't sure how it would turn out as I placed the dishes in the oven, since they looked nothing like the picture on the website. However, it surprised me and they turned out beautifully, and were tasty, too.

Eggs Lorraine

Lightly grease individual ramekins. (We used our mini cast iron pans.) Place a slice of ham or Canadian bacon in the dish, then top with a slice of Swiss cheese. (Or use some grated Mozzarella.) Carefully break an egg (or two) on top; it will slither around! Spoon on a dollop of sour cream and season with salt and pepper. Bake at 350 degrees for 15 to 20 minutes, depending upon how hard you want the yolks. Sprinkle some chives on top and serve warm.

Note: We're going to try adding a layer of spinach under the eggs next time. These were pretty monochromatic; that will add some color.

Another note: This is just another variation of baked eggs. And a quite simplified version of Classic Quiche Lorraine.