Extra-ordinary Egg Dish

Baked eggs – cream, cheddar cheese, salsa, cilantro and eggs (before). View at Picasa Baked eggs – cream, cheddar cheese, salsa, cilantro and eggs (before).23-Mar-2010 01:24, 3.2, 5.9mm, 0.067 sec, ISO 800

Baked Eggs are one of my favorite breakfast/brunch dishes. This recipe is so flexible — two eggs are baked in a ramekin with a combination of milk/cream, cheese, and herbs. Viola. An easy egg dish – ideal for one or for a crowd. Consider the baked egg recipe below as a starting point. Let your imagination and your refrigerator be your guide; add teaspoons or tablespoons of your  fave vegetables, breakfast meats and cheeses to create a delicious meal of Eggs Baked in Ramekins.

Baked Eggs

Per Person:

• 2 eggs
• 1 teaspoon butter or cooking spray
• 2 – 3 tablespoons milk/half & half or heavy cream
• 1 teaspoon cheese of your choice, shredded or in small chucks
• 1 teaspoon chopped parsley or herbs of your choice
• Salt and pepper

Preparation:

1. Preheat oven to 375. Lightly coat the inside of the 3-inch-wide ramekin with butter or a spritz of cooking spray.
2. Place ramekins in a baking pan and pour boiling water hot water into the pan to come 1/2 way up the sides of the ramekins. Add 1 – 2 tablespoons of milk or cream in the bottom of the ramekins, sprinkle 1/2 the herbs and the cheese. Break the eggs over the mixture and drizzle final 1 tablespoon of milk or cream, the remaining herbs and butter on top of the eggs along with salt and pepper to taste.
3. Bake in the oven for 15 to 20 minutes, depending on how you want to set the eggs. Serve immediately.

Cooking Notes: My favorite baked eggs combination is the basic recipe with 2 tablespoons of my favorite salsa, shredded cheddar, and cilantro.

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Recipe inspiration: “The Silver Palate Good Times Cookbook” by Julee Rosso and Sheila Lukins

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Tags: baked eggs, breakfast, brunch, egg dish, eggs baked in a ramekin

This entry was posted on Saturday, March 27th, 2010 at 9:03 am and is filed under Our Favorite Things, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.