BAKED EGGS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 5
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.
RAMEKIN EGGS: HOW TO PERFECTLY BAKE EGGS
These ramekin eggs are easy to bake and are the perfect weekend egg dish.
Provided by Economical Chef
Time 25m
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 375 degrees Fahrenheit.
- Take out four ramekin dishes, or other small bakeware you are using to cook the eggs. Butter your baking dishes thoroughly to prevent sticking, then add your eggs and other ingredients, dividing them evenly among your bakeware.
- Cover your baking dishes with tinfoil and bake for about 15-18 minutes, or until the eggs are cooked to your liking (if you like runny eggs, cook less. If you like firm yolks, cook a little longer).
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.
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.
BAKED DIPPY EGGS
This fun, easy recipe has been specially created for children aged 3-6 - so they can make you breakfast
Provided by Good Food team
Categories Breakfast, Lunch
Time 40m
Yield Makes 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 304 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.49 milligram of sodium
SIMPLE BAKED EGGS
Delicious, tender, and simple, these baked eggs are perfect for a lazy brunch and are just asking to be dipped with toast soldiers. This is delicious for brunch or as a special breakfast and works well with orange juice.
Provided by cherry-red-kitty
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ceramic ramekins.
- Whisk together eggs, milk, and heavy cream in a bowl until well combined.
- Place 1/2 bacon into each prepared ramekin. Pour 1/2 egg mixture into each ramekin. Season with salt and pepper.
- Bake in the preheated oven until domed on top, golden, and baked through, about 25 minutes.
- While eggs bake, toast bread slices in a toaster to desired doneness. Slice into thin strips; spread with butter. Serve with baked eggs.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 27.6 g, Cholesterol 311.8 mg, Fat 20.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 683.2 mg, Sugar 4.2 g
BAKED EGGS
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
- Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.
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