Low Stress Baked Eggs Food

SUNDAY MORNING BAKED EGGS

Steps:

• Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
• Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

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

Steps:

• Place cubed bread and cheese into a 9x13-inch greased pan.
• In bowl mix butter, milk, dry mustard, salt and pepper; add beaten eggs and pour over bread and cheese.
• Bake at 350° for 45 minutes.
• For variety, add bacon, sausage or extra cheese.

BAKED EGGS WITH LENTILS

Steps:

• Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
• Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
• Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
• Preheat oven to 400 degrees.
• Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
• Serve at once, garnished with the parsley sprigs.

BAKED EGGS, PEKING STYLE

Steps:

• Wash shrimp thoroughly. Drain. Dry them on a paper towel then chop fine.
• Beat eggs. Add stock, shrimp, salt, oil and sherry. Mix thoroughly.
• Pour mixture into a greased casserole dish.
• Bake in a 400° oven 15 minutes. Serve immediately before it falls.

BAKED EGGS IN A BASKET

Steps:

• Preheat oven to 375°F Butter 4 cups of a jumbo nonstick muffin pan or four 3/4 cup ramekins or ovenproof bowls.
• Using a rolling pin or a glass, starting at the bottom edge, roll bread to flatten. Spread one side of each slice evenly with butter. Gently press butter-side up into pan or ramekins, pleating bread on two sides to fit and making 4 points above edge of pan.
• Sprinkle about 1 tablespoons of the cheese into bottom of each cup.
• Bake for 5 minutes until toasted.
• Crack 1 egg into a separate small cup and drop into toast cup; sprinkle with pepper. Repeat with remaining eggs and toast cups.
• Sprinkle with remaining cheese. Bake for 13-15 minutes, until center is just slightly jiggly for softly set yolks or until desired doneness.
• Using two knives or narrow spatulas, carefully lift cups from pan and place on plates.

LEEKY BAKED EGGS

Steps:

• Preheat oven to 350 degrees.
• Place leek in the bottom of a ramekin and top with the ham.
• Crack and pour in the egg, then top with cheese and tomato.
• Bake for 10 minutes until the egg is set.
• Serve in ramekins or unmold onto a plate with pancakes or toast.

BAKED EGGS IN BREAD (WEIGHT WATCHERS)

Steps:

• Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.