Baked French Eggs Food

BAKED FRENCH EGGS

Steps:

• Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
• Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
• Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

CHEF JOHN'S BAKED EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
• Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
• Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
• Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

BAKED EGGS FOR A CROWD

Steps:

• Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
• Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

BAKED FRENCH TOAST

Steps:

• Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
• Bake in preheated oven, uncovered, for 40 minutes.

FRENCH EGGS

Steps:

• Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
• Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
• Sprinkle each with 1/2 tsp tarragon and parsley.
• Cover each dish tightly with foil.
• Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
• Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
• Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS

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.

FRENCH-STYLE BAKED EGGS & CHEESE

Steps:

• Beat the eggs to a nice consistency with a fork, pour them in a skillet as if you're scrambling them but DO NOT FULLY SCRAMBLE.
• When the eggs have been half-way scrambled, pour them into a large mixing bowl.
• Add the cheddar cheese and scallions to bowl, beat them into the eggs.
• Add the flour and baking powder, carefully whisk. It should have a thicker and pastier consistency now.
• Add the ricotta cheese and slowly whisk.
• Grease an 8" or 10" round baking pan with olive oil cooking spray. (8" for thicker and fluffier mixture, 10" for flatter and crispier mixture.).
• Pour the mixture into the pan.
• Top with parsley flakes or better yet some fresh parsley, so it bakes on there.
• Bake at 350 for 30-50 minutes or until it browns a little on top. (Allow less time if you're making the 10" crispy version and more time for the 8" fluffy version.).
• Slice into wedges and serve, salt and pepper to taste. (PS- bake in some red pepper flakes and this makes an AWESOME hangover remedy.).

FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD

Steps:

• Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
• Smear bottom and sides of pan with butter. Pour in the eggs.
• Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
• Remove from heat immediately - the eggs will continue to cook slightly.
• As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
• Variations:.
• Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
• Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
• Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
• Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

HERB BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combien the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
• Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
• Place 4 individual gratin dishes on a baking sheet.
• Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
• Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
• Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
• The eggs will continue to cook after you take them out of the oven.
• Allow to set for 60 seconds and serve hot with the toasted bread.