Q u i c k s ta r t

baked eggs with chives and cream

These eggs are surprisingly easy: Theyre ready in about 10 minutes. Serves 2
2 tsp. unsalted butter, softened 4 large eggs Kosher salt and freshly ground black pepper 1 tsp. chopped fresh chives 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425F. Butter two 6-inch gratin dishes with 1tsp. butter each. Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper and sprinkle with the chives. Drizzle 1Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5minutes. (For firmer eggs, bake an additional 1 minute .) Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediatelythe eggs will continue to set.

candied bacon
This maple syrup-coated, brown sugarcrusted bacon is the perfect salty-sweet marriage. Serves 2
6 slices thick-cut bacon 2 Tbs. plus 1 tsp. pure maplesyrup

11/2 Tbs. light brown sugar

Position a rack in the center of the oven and heat the oven to 425F. Arrange the bacon slices on a rimmed baking sheet. Drizzle both sides with the maple syrup and then sprinkle both sides evenly with the brown sugar. Bake until browned and crisp, 20 to 22minutes.

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