These were the perfect size to make this elegant breakfast for my wonderful husband to start his day..I was amazed how easy they were and most important deliciously impressive!When I saw this recipe on Moogie and Pap site, I had to try it and boy was I happy with the results. I even made a mistake by not reading her recipe carefully and forgot to add two ingredients, cream and butter and this was still fantastic. So head on over to the original recipe if you want her awesome recipe and some great pictures.
My husband was very impressed with the presentation of this fabulous breakfast, he was afraid to dig in it was so delicate looking and pretty. Thought it would totally deflate, but it was perfect. I cooked mine a little longer than the original recipe, this reminds me of a poached egg in flavor. The bacon just made this dish perfect with the offset of flavors, so he crumbled his bacon into the middle with the cheese and yolk... dipped some Italian toast into it and oh so deliciouso! 
This was just so perfect to say "I love you honey, Happy Anniversary!"
I really can't wait to make this again, and will try adding some other things to the middle, the gooey cheese inside was such a nice surprise to him. He was expecting just egg...
Serves 2
Ingredients:
4 eggs, separated
Sea salt to taste
grated provolone cheese (1 1 /2 oz)
Freshly ground black pepper
(1/2 oz) unsalted butter
crumbled crispy bacon strips optional
buttered Italian toast
Directions:
Preheat the oven to 400 degrees. Butter two good size individual ramekins. Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well not stiff.
Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.
Then add the provolone and grind over some black pepper .Smooth the egg whites back over the hole.
Bake in the oven for 6 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cheese will blend together
Serve with Italian toast and crisp bacon.
Crumble crisp bacon in the center and dip your Italian bread buttered toast in the center and enjoy!
Printable Recipe
Ingredients:
4 eggs, separated
Sea salt to taste
grated provolone cheese (1 1 /2 oz)
Freshly ground black pepper
(1/2 oz) unsalted butter
crumbled crispy bacon strips optional
buttered Italian toast
Directions:
Preheat the oven to 400 degrees. Butter two good size individual ramekins. Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well not stiff.
Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.
Then add the provolone and grind over some black pepper .Smooth the egg whites back over the hole.
Bake in the oven for 6 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cheese will blend together
Serve with Italian toast and crisp bacon.
Crumble crisp bacon in the center and dip your Italian bread buttered toast in the center and enjoy!
Printable Recipe
