Bonnymill Baked Eggs Food

BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
• Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
• Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
• Carefully remove the ramekins from the water bath. Let cool slightly before serving.

BAKED EGGS 5 WAYS {MEAL PREP BREAKFAST!}

Steps:

• Preheat oven to 350 F. Grease muffin tins with butter then crack an egg into each muffin tin. Add desired fillings, season each cup with salt and pepper, then bake for 12-14 minutes for semi-runny yolks. Bake for 18 minutes for hard yolks.
• I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
• Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
• To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).

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.

BAKED DIPPY EGGS

Steps:

• Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
• Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
• Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
• Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.

EASY BAKED EGGS

Steps:

• Preheat oven to 375°F (175°C).
• Using a 6-cup muffin pan*, butter the muffin cups.
• Crack one egg into each muffin cup. Add your choice of additional ingredients.
• Bake 8 to 10 minutes. Serve immediately.

BAKED EGGS

Steps:

• If adding any of the fillings, prepare it first.
• For roasted vegetables - To the hot oil, add minced garlic followed by chopped veggies. Cook 4-5 minutes until the veggies are almost cooked and not much liquid in it.
• For Italian Cheery Tomatoes- heat oil. Add Cherry tomatoes, toss it on high heat until you see blisters. Carefully smash the cherry tomatoes with the back of the spoon. Sprinkle Italian seasoning, salt, and pepper.
• For Crispy Bacon - Chopp 2 strips of bacon, chop it, and cook until crisp.
• Preheat oven to 375°F.
• Brush the inside of the ramekin with butter.
• If adding any of the fillings (mentioned above), add to the ramekin first.
• Slowly pour the cream, add shredded cheese.
• Top it with a cracked egg. Sprinkle salt and pepper.
• Place ramekin on a rimmed baking tray. Slowly pour hot water upto 1 inch height.
• Carefully place the baking tray inside the oven. Bake for 10-12 minutes, depending on preferred doneness of egg.
• Sprinkle chopped parsley/chive on top.

BONNYMILL BAKED EGGS

Steps:

• Beat eggs in large bowl; stir in the remaining ingredients. Beat well; pour into a greased 13x9-in. baking dish., Bake at 350° for 45 minutes or until mixture is set and top is golden brown.

LOW STRESS BAKED EGGS

Steps:

• Preheat oven to 350; grease ramekin with butter.
• Sprinkle HALF of the cheese on the bottom of the dish.
• Add the eggs; break egg yolks with a knife but do NOT stir.
• Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
• Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
• Salt and pepper according to your tastes.
• Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
• Run a knife around the edge of the pan, slide onto dining plate.
• NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
• PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).

BAKED EGGS THREE WAYS

Steps:

• For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6.
• Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.
• Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8-12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like.
• For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.
• Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.
• Bake for 8-12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.
• For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.
• Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that.
• Bake for 10-15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over.

BUTTERMILK BAKED EGGS

Steps:

• Preheat the oven to 350 degrees. Toast the bread lightly. Cut a hole in the center of each slice with a 1 1/2 inch circular cutter. Butter an ovenproof dish. Put the toast in it and break open an egg over each one so that the yolk falls in the hole in the center. Salt and pepper to taste. Spoon the buttermilk evenly over the four parts. Bake for 15 minutes.