BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.
Provided by Melissa Clark
Categories breakfast, brunch, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
- Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
- Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
- Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
- To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.
EGGS IN RAMEKINS WITH CREAMED CHICKEN
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Remove the skin and bones of the chicken and discard. Cut the meat into half-inch cubes. There should be about one and one-half cups.
- If the mushrooms are very small, cut them in half. If mediumsized, cut them into quarters. If they are large, slice them. There should be about one and one-half cups.
- Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the broth and continue cooking, stirring, until thickened and smooth.
- Melt one tablespoon of butter in a skillet and add the mushrooms and shallots. Cook about two minutes. Add the wine and cook about 10 seconds. Add the white sauce and blend. Add half a cup of the cream and stir. Season with nutmeg, salt and pepper to taste. Let simmer about one minute.
- Rub four one-and-one-quarter-cup individual souffle dishes with butter. Spoon equal portions of the creamed chicken mixture into each dish. Break two eggs on top of each portion. Sprinkle with salt and pepper to taste.
- Set the souffle dishes in a pan of water. Bring the water to the boil. Place the pan with the souffle dishes in the oven and bake 20 minutes. Spoon one tablespoon of cream on top of each serving. Serve hot.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 38 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 20 grams, Sodium 635 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR
Steps:
- Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
- Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
- Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
- Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
- Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
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.
EGGS WITH CREAM CHEESE AND HAM
One of my favourite breakfasts - quick and healthy. I originally found it in a magazine (don't remember which one) and now make it all the time! I don't generally like microwave cooking, so when I first tried this recipe I attempted to adapt it to the oven. My advice to you: don't bother. The results aren't nearly as good!
Provided by Alison J.
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Scramble eggs and add cream cheese in small spoonfuls.
- Stir vigourously to break cream cheese up a bit more.
- Stir in ham and divide mixture evenly between two greased 1-cup ramekins.
- Microwave on high for about 5 minutes. This is VERY approximate, as every microwave is very different. Test for done-ness by inserting a fork or knife along the edge and gently pushing the eggs out of the way. If you can see liquid at the bottom of the ramekin, the eggs need to be cooked a little longer.
- Turn each ramekin upside down onto a plate (the eggs should slide out quite easily) and top with a spoonful of salsa each.
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