Breakfast casseroles and quiches are delicious, but when it comes to that most versatile of proteins, I prefer the baked egg. The presentation is cool; the ingredient options myriad. And there’s no easier way to give yourself an egg with a set white and warm yolk that is both toothsome and velvety.

So – how to improve on something idiot-proof and delicious?

Sriacha and bacon, of course.

You don’t HAVE to use bacon. Some crumbled breakfast sausage would go well here. But let’s not kid ourselves. Momma wants what Momma wants.

Baked Eggs with Hot Toast and Bacon

Serves 6

12 eggs
a small number of chives, minced
a little butter or oil
3-6 slices of bacon, cooked extra crispy and finely chopped
6 slices of good bread.
1/2 cup ketchup
1/4 cup sriacha
2 tablespoons honey
1 tablespoon apple cider vinegar

Preheat oven to 375.

Lightly grease 6 small ramekins with the butter or oil.

Crack 2 eggs into each ramekin. Don’t whisk or funkify at all.

Add a TINY dash of salt and pepper.

Place on baking sheet and bake in oven for 10-14 minutes. Probably closer to 10. You want that yolk a little runny, but still warm and cooked through enough.

While eggs are baking, toast bread.

Whisk together ketchup, sriacha, honey and vinegar. Lightly spread this sweet, salty, bright awesomeness on your toast.

Cut dressed toast slices into points or fingers.

Pull finished eggs from oven. Top with chives and a little bit of chopped bacon. Serve with the Hot Toast and a dollop of the sauce on the side.

-T