Recipe: Breakfast Baked Eggs +++
Baked Eggs
Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.
Baked Eggs
Recipe courtesy Roger Mooking
- Total Time:19 min
- Prep:10 min
- Cook:9 min
- Level:Easy
- Yield:4 servings
Ingredients
- 1 teaspoon vegetable oil
- 1 small shallot, thinly sliced
- 8 fresh eggs, at room temperature
- 1 plum tomato, seeded and finely diced
- 1 tablespoon butter
- 1/3 cup 35-percent whipping cream
- Salt and freshly ground black pepper
- 1/2 bunch fresh chives, finely sliced
- 4 slices toast
Directions
Preheat the oven to 350 degrees F.Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.
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