Tuesday, May 10, 2011

Baked Eggs

I made baked (broiled!) eggs for breakfast last week and for lunch today.  They are delicious!  My niece remarked how flavorful they were.  She thought it was merely the baking that does it, but there’s more than just egg and baking to this trick!


Original recipe found here.  I am not so priviliged to have fresh herbs on hand all of the time, so I made up my own version.

*Note:  I have 5 inch ramekins.  They seem to be a bit big for this recipe.  The smaller, individual-sized portion would work better.

Start preheating the broiler and place the oven rack about 6 inches below the heat.

Carefully crack an egg into a small bowl, without ruining the yolk.  Top with parmesan cheese and dried parsley.


Place one empty baking ramekin per egg on a baking sheet.  Put 1 teaspoon of cream and 1/3 T of butter in each ramekin and place under the broiler for a few minutes, until bubbly.  Remove from oven and quickly pour an egg into each ramekin, topping with salt and pepper. 

Place the ramekins back under the broiler for about 5 or 6 minutes until the whites are cooked.  You can test them by poking a fork inside.

Take out of oven and let set for a minute.  You can eat this alone or scoop it atop toasted, buttered bread!  YUM!


1 comment:

  1. The Minimalist in the NYTimes posted a similar recipe a couple years ago, which we have used to great delight. It called for a slice of tomato in the bottom of the ramekin and grated Parmesan on top of the egg -- your family might enjoy this variation. Hope all is well, Lisa! ~ Erica F.