Little Beauty Baked Eggs
- Unexpected Foodie
- Apr 29, 2017
- 2 min read
I'm slooowwwllyy getting caught up with blog posts... this is #15! And my oh my, was it ever a delicious addition to breakfast. This is taking eggs to the next level, let me tell you. And with little effort, too!
Bake the eggs in mini ramekins with a bit of butter and cream, topped with some fresh chives and paired with some crusty bread and your favourite fruits and you've got yourself a perfect weekend breakfast!
*Original recipe from Sarah Copeland's The Newlywed Cookbook **SERVES 2**
Ingredients
- 4 tbsp half-and-half cream, plus more for drizzling
- 2 tbsp unsalted butter
- 4 eggs (preferably farm fresh or organic)
- sea salt
- freshly ground pepper
- 1 small handful chopped mixed fresh herbs such as basil, dill, chives or parsley (we used chives)
Directions
- Preheat the oven to 350 degrees
- Arrange 4 ramekins in a 9 x 13 roasting pan/tray
- Fill each ramekin with 1 tbsp of the cream and 1/2 tbsp of butter
- Transfer to the oven to heat the ramekins and melt the butter, about 5 minutes
- Remove the roasting pan from the oven and crack an egg into each ramekin
- Sprinkle with salt and pepper
- Fill the roasting pan with warm water that comes about half way up the sides of the ramekins; return the pan to the oven
-Bake until the eggs are just set around the outside but the yolks are still soft and slightly runny, about 15 minutes
- Remove the pan from the oven and set aside; the eggs will continue to cook in the hot ramekins, so err on the side of runny
- Drizzle the eggs with a touch of cream and sprinkle with fresh herbs
- Serve immediately, with toasted crusty bread and any other sides you desire
Komentarze