Poêlée crémeuse de bacon et d’œufs aux herbes

Ingrédients

• 1/2 cup heavy cream
• 1/4 cup sour cream
• 2 chopped Italian flat leaf parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• 2 cloves garlic, minced
• 1 tablespoon dried minced onions
• 1 teaspoon sea salt, more to taste
• cracked black pepper, to taste
• 8 large eggs
• 6 slices bacon, cooked crisp and crumbled
• 1/4 cup feta cheese, crumbled
• 1/4 cup freshly grated parmesan cheese.

Préparation

1. 1

   Preheat oven to 425°F

2. 2

   In a large ovenproof skillet, combine the heavy cream, sour cream, parsley, chives, dill, garlic, onion, salt and pepper. Whisk until all ingredients are well combined. Bring to a slow boil over medium-low heat.

3. 3

   Crack the eggs into the skillet. Transfer the skillet to the oven. Bake the eggs until the whites are set and the yolks have reached desired level of doneness.

4. 4

   Remove from the oven and top with chopped bacon, feta, parmesan and any remaining herbs.