Egg Custards (Edit recipe)

These egg custards are a fun way to spice up a family brunch. Enjoy this breakfast with a fresh grapefruit, or sauteed vegetables, or both!

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	246
Fat:	19 g
Carbohydrates:	2 g
Protein:	8 g
Cholesterol:	27 g
Sodium:	505 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

4 Egg
5 pieces Bacon, cooked and crumbled
1/2 cup Coconut Milk, (full fat)
1 cup White Mushrooms
2 Tbsp Chives, chopped
1 tsp Salt and Pepper, to taste

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F.
Fry bacon in a cast iron skillet on medium heat until crispy.
Remove bacon from skillet and reserve excess bacon fat in a small glass dish.
Sauté mushrooms in seasoned skillet until tender - about three minutes.
In a medium sized mixing bowl, whisk eggs and coconut milk until fluffy.
Season eggs with salt and pepper.
Crumble bacon and add to egg mixture.
Add mushrooms and chives and stir until all are evenly combined.
Pour egg mixture into four 6oz. ramekins.
Place ramekins on a baking sheet, and bake for 30-40 minutes, or until eggs are set.