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.
I’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
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.