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Baked Eggs

4/18/12


I had never baked an egg until this morning.  I don't know why, I don't know why you guys.  It was so easy and the egg turned out so uniformly perfect.  I overcooked mine a little because I wasn't in the mood for runny, but you can keep yours in the oven for as long as your heart desires.  Follow these simple, simple steps and you will be happy.

1. Butter a ramekin.  (Or a Mini Le Creuset dish, oh how cute.)


2. Carefully crack one egg into dish.  
3. Sprinkle with a little heavy cream or milk.
4. Season with salt and pepper.


5. Bake at 325 for 10 minutes (runny) or 15 minutes (hard).  



*The toppings are endless.  Herbs, bread crumbs, tomatoes, spinach, cheese, etc.

6 comments:

Gretchen said...

Yay!!! Finally, a use for my mini le Crueset :)

Robert Sobczak said...

I eat an egg a day. Two is two many. Never tried baking one though. (Actually, two isn't too many during Easter week, i.e. hard boiled)

Audra said...

Yum! I want one of those right now!

Lisa said...

WOW!Great!Perfect meal for breakfast!

Jackie said...

I just found your blog and saw this recipe yesterday. This morning we were trying to figure out what to make for brunch that was extremely easy but filling. I decided to try this, and boy, was I happy that I did!!! Super easy, super tasty. I topped mine with the half and half, salt and pepper and added herbs de provence, a few bacon pieces, and cut up grape tomatoes. Hubby had the cream, s&p, bacon pieces, and a four cheese Italian shredded cheese blend. Added some sourdough toast made in the oven and topped with rhubarb raspberry jam. So delicious! Thanks for posting this!

Vee said...

i love baked eggs, they are so good and filling!

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