Baked Eggs

I got the inspiration for this recipe from my nifty iPod touch app “How to Cook Everything — On The Go.” I’m not crazy about his desserts so far, but this was great for brunch — exactly what I’d hoped: easy, fast, and flexible.

Baked EggsI’m really looking forward to making use of the biggest advantage here: you can bake as many of these as you want and you’re limited only by the number of ramekins at your disposal. It’s hard to serve eight eggs for breakfast simultaneously, but if you bake them, you can do it.

Ingredients, per ramekin:
butter or oil (just enough to coat the ramekin sides and bottom)
a teaspoon or two of cream (even coffee cream will work here)
one clove of garlic, minced
one egg
seasonings (salt and pepper as a bare minimum — Herbes de Provence, hot sauce, Mama Africa’s Zulu Sauce, etc.)

Heat the oven to 375°F (191°C). Lube up the ramekins with your butter or oil, drop the cream in, sprinkle in your minced garlic, grind some pepper in, sprinkle a little salt, and then crack an egg into each ramekin. I like to break the yolks up so they swim around in the dish and cook firm with the whites. Then put them all onto a baking sheet (to catch any bubble-overs). Bake for 15 minutes. They’ll come out fully cooked and firm and fairly easy to remove from the ramekin (thanks to the butter/oil). Apply any additional seasonings — Herbes de Provence, hot sauce, chipotle sauce, etc. and that’s a tasty, easy, cheap breakfast.

It’s easy to add on to this (if your ramekin size allows it). I’ve crumbled feta cheese and chopped up sundried tomatoes and piled that stuff onto the raw eggs. A strip of bacon per ramekin sounds tasty too. I am thinking this would be a glorious usage of left-over homemade croutons too, to add a little crunch.

3 thoughts on “Baked Eggs”

  1. G

    In my lazy way, I spray a custard cup with PAM, break an egg into it, mix it up a bit (so the yolk doesn’t explode) salt and pepper and garlic it, and nuke it with a paper twoel covering, for between 30-45 seconds. Voila, egg sandwich when on toast with leaf of lettuce and Hellman’s. Yours sounds fancier, though:).

  2. cliff1976

    Sounds like you’re importing some goods or have a military hook-up there, G. I haven’t had Hellman’s or used PAM in about seven years (and our most recently smuggled can of Baker’s Joy appears to be defective — like all the propellant managed to escape undetected). But that reminds me — I’ve got a whole boatload of homemade mayonnaise ideas to try out:

    Aïoli • Chipotle Mayo • Wasabi Mayo • Tarrgon-Chive-Watercress-Parsely Mayo

    We’re going to have to invest in neutral sandwich meats (hello, turkey breast!) to let all these mayos really shine.

  3. G

    I’m still using the PAM I brought with me, but I do buy my Hellmans locally. I wish I had a PX connection!
    I took a cooking class last year and learned how to make mayonnaise but 1. it’s not the same and 2. I can’t figure out how to make less than a huge amount and always wind up wasting it and feeling terrible (it’s enough for 10 people to make aoili when I make it!). I’ll be interested in seeing you explore the them!

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