Baked Egg Ramekins With Ham Brie And Chives Food
SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS
Originally from Deborah Madison, Cooking Light, DECEMBER 2007 This is an easy way of making eggs in individual portions. The recipe can be easily adapted, adding additional ingredients such as herbs & bacon, etc.
Provided by Chef JSL
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.
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- Place most of the ham into the ramekin along with half of the cheese and some of the chives. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk and remaining ham, cheese, and chives to the top. Season with sea salt and freshly cracked pepper, to taste and a dash of cayenne.
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