I'm a sucker for packaging.
If it's bright and shiny, colorful or has a cute handle more than likely I will purchase it at least once. Sometimes I also love to do this with my breakfasts. Sometimes you just want bacon, eggs and hash browns no matter how many time you've already had then. So instead I cook sliced fingerling potatoes along with chopped jalapeno bacon (it's all in the rub supposedly and it's at Whole Foods). I layer that in the bottom of a ramekin and then crack an egg on top (two if the ramekin is big enough)
Surprisingly enough I loved how the bacon and potatoes sort of melted together while they baked. When you take them out of the oven the egg yolk sort of oozes over them and its just heavenly. Seems so much more fancy then normal eggs, bacon and potatoes. I bet it's the packaging.
Baked Eggs with Potatoes and Bacon (yields 4 ramekins)
2 cups sliced fingerling potatoes
4 slices bacon (I used a new Jalapeno Bacon from Whole Foods)
Preheat oven to 350 degrees. With 1 tbsp olive oil in a frying pan, add the chopped bacon and fingerling potatoes and cook until the fingerling potatoes almost cooked through. (leave them slightly underdone because they will continue to cook in the oven. Split the potato mixture in 4 large ramekins (8 smaller ramekins with only one egg in each) Crack two eggs per larger ramekin or one if using smaller ones. Put ramekins on a sheet pan and bake for 10-15 minutes until the egg whites set but the yolk is still slightly runny.