Baked eggs are perfect to serve at brunch. Simple to make, but look so pretty and delectable in their individual serving cups.
I was getting tired of eating hardboiled eggs for breakfast.
They are boring.
I was on a self-imposed detox diet that would only allow me either yogurt or eggs plus fruit for breakfast. Also, only 1 tablespoon of oil a day, so frying the eggs is out of the question.
I also wasn’t up to poaching eggs. They were too difficult for me to attempt first thing in the morning.
Then I had a flash of inspiration. I can make baked eggs! Way less oil (just to prevent the eggs from sticking to the ramekins), and I can do a bit more with them than straight-up hardboiled eggs.
So, I made myself some baked eggs with tomatoes and onions on a weekday morning.
And again on the weekend, with tomatoes and basil for myself, and for Tobi, my husband, baked eggs in prosciutto cups.
Bread was also out of the question. But I had mine with some salad greens, and it was a satisfying breakfast indeed.
There are definitely a hundred ways of making baked eggs.
Here are some ideas for baked eggs:
- Tomatoes & basil, chives or thyme
- Bacon/Prosciutto/Ham cups
- Sautéed onions and herbs, topped with parmesan cheese
- Caramelized onions
- Tomato sauce, sriracha
- Tomato & chorizo
- Smoked salmon & chives
- Spinach & ham
- Plain with a splash of milk
And here is how you make them.
- Get ramekins big enough to fit one egg or a cocotte for 2 eggs.
- Prepare your fix-ins, if wanted. See above for ideas. You may top it with cheese at the end as well. And a splash of milk is always welcome.
- Preheat your oven to 200°C/400°F.
- Grease your baking dish of choice.
- Put in any fix-ins, if using.
- Carefully crack an egg or two over it.
- Add a splash of milk, if you wish.
- Season with salt and pepper
- Check at 10 minutes, if you want your yolks runny. Make sure the whites are set. Bake a couple of minutes longer for set yolks.
- Serve immediately. With toast or with lightly dressed salad greens if your diet does not allow bread.
There you have it, folks. This is one dish that is very easy to multiply, you are only limited by the number of ramekins/cocottes/baking dishes you have.
And they are perfect for brunch.
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