Baked Eggs with Variations
Source of Recipe
Internet
List of Ingredients
Eggs served up in charming porcelain ramekins, custard cups or any other shallow individual baking dish makes breakfast special. Compared to poaching, scrambling and other top-of-stove cooking methods for eggs, baking requires a little more time and attention.
Another way to dress up baked eggs is to spoon into each baking dish a bed of pureed spinach, chopped ham, chunky tomato sauce, or sauteed mushrooms and onions, creating a small hollow in the center to receive the raw egg.
SUCCESS TIP:
To keep eggs moist and tender as they bake, occasionally baste the tops with cream or butter. Or cover the baking dishes loosely with parchment paper or foil.
Parmesan cheese flavors eggs baked in ramekins or custard cups. Be sure to try the prosciutto variation.
BAKED EGGS
Serves 4
2 tablespoons butter
1/4 cup grated Parmesan or Gruyere cheese
4 eggs
Salt, ground nutmeg and freshly ground pepper
Chopped parsley, for garnish
1. Preheat oven to 325 degrees. Using about half of the butter, grease 4 shallow individual baking dishes. Coat each with 1 tablespoon of the cheese.
2. Break an egg into each dish. Sprinkle lightly with salt, nutmeg and pepper. Dot with remaining butter.
3. Bake, uncovered, until eggs are cooked to your liking (12 to 15 minutes). Sprinkle with parsley before serving.
PROSCIUTTO BAKED EGGS:
Do not coat baking dishes with Parmesan cheese. Instead, cook 4 thin slices prosciutto or other ham in butter or olive oil until lightly browned; line each baking dish with a prosciutto slice. Continue as in basic recipe with eggs, salt, nutmeg and pepper. Instead of dotting each egg with butter before baking, sprinkle each egg with 1 tablespoon grated Parmesan cheese.
These Italian-style baked eggs are good with warm bread and spicy sausages.
BAKED EGGS IN TOMATO SAUCE
Serves 6
1 large onion, thinly slivered
1/2 pound mushrooms, thinly sliced
1/4 cup chopped green bell pepper
1/4 cup olive oil
1 clove garlic, minced or pressed
1 can (14 to 16 ounces) tomatoes
1/4 cup dry white wine
1/3 cup finely chopped parsley
1/2 teaspoon each salt and dried basil
1/4 teaspoon each pepper and dried oregano
6 eggs
1/4 cup grated Parmesan cheese
1. Preheat oven to 325 degrees. In a large frying pan, cook onion, mushrooms and green pepper in heated olive oil over medium heat, stirring frequently, until onions are soft and mushrooms are lightly browned. Mix in garlic, tomatoes [coarsely chopped] and their liquid, wine, parsley and seasonings. Bring to a boil, cover, reduce heat and simmer 10 minutes.
2. Uncover and simmer, stirring occasionally, until mixture is reduced to about 21/2- cups. Lightly coat 6 shallow individual baking dishes with vegetable cooking spray or butter. Spoon some of the tomato mixture into bottom of each dish. With the back of a spoon make an egg-sized hollow in each dish; break an egg into each hollow.
3. Cover baking dishes loosely with parchment paper or foil to keep the surface of the eggs tender. Bake for 12 minutes. Uncover, sprinkle with cheese, and continue baking until eggs are cooked to your liking and cheese melts (5 to 10 minutes more).
Serve these Mexican-style baked eggs with salsa and refried beans.
BAKED GREEN CHILE EGGS
Serves 4.
4 slices whole-wheat or oatmeal bread, crusts removed
1/4 teaspoon dried oregano
4 tablespoons diced mild green chile peppers
1 cup milk
4 eggs
1 cup grated Monterey jack cheese
Avocado slices, for garnish
1. Twelve hours before serving, lightly butter 4 individual baking dishes. Fit a slice of bread into each dish, trimming edges of bread to fit as necessary. Sprinkle bread with oregano and diced chiles.
2. Whisk together milk and egg; pour a fourth of the mixture over each bread-lined baking dish. Top with cheese. Cover dishes with plastic film and refrigerate overnight to allow bread to absorb milk and egg.
3. Remove from refrigerator; set aside. Preheat oven to 350 degrees. Bake 30 minutes. Top with avocado slices just before serving.
Recipe
|
|
member logon
