Baked Eggs

Share on FacebookPin on PinterestShare on Google+Share on StumbleUponShare on LinkedInPrint this page

When it comes to the start of a day, I could easily begin with a big meal, then eat light the remainder of the day.  Breakfast is truly my favorite meal.  You can do so much, create big flavor, and toss it together with just about anything you have in the frig or freezer as long as you have eggs.

Egg bakes are pretty much effortless and you know what, you can serve them for breakfast, lunch or dinner!  This baked egg recipe takes your basic egg bake concept, yet kicks it up a notch with a drizzle of cream to give it the savory, rich flavor that makes this dish sophisticated and delicious!When it comes to the start of a day, I could easily begin with a big meal, then eat light the remainder of the day.  Breakfast is truly my favorite meal.  You can do so much, create big flavor, and toss it together with just about anything you have in the frig or freezer as long as you have eggs.

Egg bakes are pretty much effortless and you know what, you can serve them for breakfast, lunch or dinner!  This baked egg recipe takes your basic egg bake concept, yet kicks it up a notch with a drizzle of cream to give it the savory, rich flavor that makes this dish sophisticated and delicious!

Baked Eggs
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Try this recipe and then play around on your own with seasonal vegetables and fresh herbs. Double, triple as need to serve additional people. I used a small cast-iron skillet for the entire process but you could certainly transfer the veggies to a stoneware casserole before baking.
Servings
1 person
Servings
1 person
Baked Eggs
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Try this recipe and then play around on your own with seasonal vegetables and fresh herbs. Double, triple as need to serve additional people. I used a small cast-iron skillet for the entire process but you could certainly transfer the veggies to a stoneware casserole before baking.
Servings
1 person
Servings
1 person
Ingredients
  • 1 tbsp butter
  • 1 clove garlic minced
  • 1 tbsp onion finely chopped
  • 2 tbsp ham Or cooked bacon, crumbled
  • 1/3 cup broccoli any variety of veggies
  • 3 button tops cremini mushrooms sliced
  • 1 tsp tarragon or your favorite fresh herbs
  • 1 tbsp heavy cream
  • 3 tbsp grated cheese parmesan, gruyere, or cheddar
Servings: person
Instructions
  1. Preheat oven to 425 degrees.
  2. Melt butter in a small cast-iron skillet and add garlic and onions and saute for 5 minutes. Stir int he ham or cooked bacon.
  3. Add your vegetable, I use frozen broccoli because I always have it on hand. Fresh or frozen, saute for an additional 5 minutes. Stir in your fresh herb...tarragon is my favorite and pairs well with eggs, cream, cheese and salt and pepper to taste. For variation try fresh basil or chives.
  4. Carefully crack the eggs over the mixture in the skillet. Drizzle the cream over the eggs, sprinkle the cheese on top and then place the skillet in the oven.
  5. Place in the oven and bake for 5 minutes for sunny side up eggs. Leave in a minute or two longer if you like a firmer yolk.
  6. Remove from the oven and let it sit for a minute or two before serving.
Recipe Notes

This is a basic recipe that could have unlimited variations.  Like huevos rancheros, using chorizo sausage, tomatoes, jalapeno peppers and cilantro and served on top of a warm corn tortilla.

Use your imagination by multiplying the ingredients and cook it in a larger skillet or baking dish.  For additional servings you could also bake in individual ramekins and make to order for your family.

Remember, egg bakes aren't just to be enjoyed at breakfast, serve them for lunch or dinner with a nice, warm crusty bread.

Bon appetit!

Lynn

Share on FacebookPin on PinterestShare on Google+Share on StumbleUponShare on LinkedInPrint this page


Leave a Reply

Your email address will not be published.