Egg Custard

egg custard - breakfast

On most days I tend to walk out the door and head to work and quickly eat a hard boiled egg.  Today was something new, my wife decided to make an Egg Custard.  The recipe was featured in a Paleo book that we have and I have to say it actually tasted really good.  One of the best things I found about this was that it made 4 servings so both her and I are able to eat this for 2 days with little effort.  In today’s hectic fast paced world any time you can save is a great benefit.  One thing I enjoyed about this actual flavor of everything coming together.  I really enjoyed the crunch the bacon offers with contrast to the texture of the mushrooms.  Overall this was very successful in my opinion and we will definitely make it again.






Egg Custard

Rating: 41

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 ramekins

Serving Size: 1 ramekin


  • 5 - strips bacon, cooked and crumbled
  • 1 cup white mushrooms
  • 4 eggs
  • 1/2 cup coconut milk
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste


  1. Preheat the oven to 350 f
  2. Fry the bacon in a cast iron skillet on medium high until crispy
  3. Remove the bacon from the skillet and reserve the excess bacon fat in a small glass dish
  4. Saute the mushrooms in a seasoned skillet until tender (about 3 minutes)
  5. In a medium sized mixing bowl, whisk the eggs and coconut milk until fluffy
  6. Season the eggs with salt and pepper
  7. Crumble the bacon and add it to the egg mixture
  8. Add the mushrooms and the chives and stir until all are evenly combined
  9. Pour the egg mixture in to 4 6 ounce ramekins
  10. Place the ramekins on a baking sheet and back for 30-40 minutes or until the eggs are set

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