February 3, 2010

Baked egg ramekins

These eggs baked in a ramekin are a great weekend breakfast or brunch. Each person gets their own dish and they are really tasty and cute. The opportunities for these eggs are endless. Any veggies, meats, herbs, spices, cheese, etc. that you like with your eggs can be added. Experiment and find what you like. For our breakfast, I used a combination of vegetables we had in the fridge that needed to be eaten. Below is the basic recipe and then what I used.

Baked egg ramekins (for each 8 oz ramekin you need the following)
1-2 eggs
about 1 teaspoon of milk or cream
salt and pepper
cooking spray

Pre-heat oven to 325 degrees. Spray each ramekin with cooking spray. Then in the bottom of the ramekin, add whatever vegetables or meats you are using. For the eggs I made, I placed a slice of tomato in the bottom of each ramekin and some sauteed mushrooms and green onions along with some salt and fresh cracked black pepper. After you put your goodies on the bottom, crack 1-2 eggs on top. Top the egg(s) with a bit more salt and fresh cracked black pepper (I also used some smoked paprika) and the milk or cream (this keeps the eggs from drying out in the oven). Top with some cheese of your liking (some shredded Swiss is on the above eggs), if desired.

Place the ramekins in a shallow roasting pan or baking dish and fill the pan with hot water until it's about halfway up the ramekins. Bake for about 10-15 minutes, or until the yolks are set and eggs are cooked to your liking. Serve with toast.

I think that the next time I make these, I will use some ham along with sauteed mushrooms, onions, and spinach...

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