Breakfast for dinner is one of life's great pleasures. I'm not sure why the traditional morning meal becomes much more fun and a novelty at dinnertime, but it can't be denied. Usually we end up having breakfast for dinner when all that's left in the fridge are eggs and bread, although that was not the case this week when Baked Eggs with Bacon and Gruyere were on the menu!
My recipe is adapted from the May 2012 issue of Everyday Food (issue 92). Originally called Emeril's Breakfast-In-Bed Baked Eggs and positioned as a Mother's Day recipe, mine were changed quite a bit due to ingredient preferences and a few mistakes!
Baked Eggs with Bacon and Gruyere
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