Preheat oven to 350°F. Place a small rack in a large glass lasagna-style pan. Fill with an inch of water. Oil silicone muffin dividers OR ramekins and place on the rack. Slice bacon in half and place, criss-cross, in bottom of muffin liner. Crack eggs into the centre of each and pour 1 Tbsp cream over each egg. Sprinkle with salt and pepper.
Bake 15 - 20 minutes, until egg white is cooked but yolk is preferably runny. Sprinkle grated parmesan over if desired and your favourite fresh herbs. Cool completely before sending in the lunchbox.
For a vegetarian option: Instead of using bacon, sauté some green onion and zucchini in a dab of butter. Throw in a bunch of baby spinach until wilted. Line muffin liners or ramekins with veggies instead of bacon.
Calories from fat160
Calories from saturated fat60
Total Fat17.8 g
Saturated Fat6.6 g
Trans Fat0.0 g
Polyunsaturated Fat1.9 g
Monounsaturated Fat7.4 g
Total Carbohydrate1.5 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford