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Archive for July, 2011

Pancakes are good. French toast is good, well, great actually. A fried egg sandwich with arugula, aged cheddar cheese and bacon is really amazing. But my new favorite weekend breakfast adds a touch of class and a whole lot of deliciousness to my laid back Saturday mornings.

Eating baked eggs in individual ramekins makes me feel like I’ve gone out for a fancy weekend brunch, except I’m really sitting on my sofa in my pajamas listening to Car Talk. Making these takes the same amount of time as a good stack of pancakes, and the recipe is infinitely adaptable to whatever you’re in the mood for, or whatever you happen to have in your fridge.

Grab a ramekin, throw in some quickly sautéed onions and swiss chard, or try some diced bell peppers, mushrooms would be great, crumbled bacon would be divine. My husband would be embarrassed that I’m admitting this, but last time I actually used leftover Easy Mac as the base for my baked eggs, and it was grand. So no matter your tastes, pick something yummy for the filling, crack two eggs on top, add a dash of cream, a grating of your favorite cheese, and a sprinkle of salt and pepper, then throw them in the oven.

While you’re busy making coffee, your baked eggs will take care of themselves, slowly cooking until the whites are set and the yolks are still deliciously oozy. Once they’re done, serve with toast for ultimate dip-a-bility. It’s pretty hard to add class to breakfast when you have bed head, bare feet and the cackle of the Car Talk guys from the radio in the background, but baked eggs make it almost possible.

Individual Baked Eggs in Ramekins
(4 servings)
Adapted from gourmet.com

2 cups of your favorite filling (about 1/2 cup per ramekin). Try sautéed veggies like onions, swiss chard, spinach, bell peppers, mushrooms, leeks, squash, or fresh diced tomato. Meats: crumbled bacon, diced prosciutto, cooked sausage. My favorite combo so far (and the version pictured) is sautéed onions and swiss chard.
1 T olive oil
8 eggs
¼ cup grated cheddar or parmesan cheese
4 t heavy cream (1 t per ramekin)
Salt and pepper
4 (6 or 8 oz) ramekins

Preheat oven to 350°F with rack in middle.

Distribute filling evenly among 4 ramekins. Crack 2 eggs into each ramekin. Spoon 1 teaspoon cream over each egg. Sprinkle grated cheese among ramekins and dot the surface with olive oil. Season lightly with salt and pepper.

Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 20 minutes. Serve with toast for dipping.

How could baked eggs get any better? When you have someone to share them with.

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