A few weeks back, when I was wracking my brain for the perfect Valentine’s Day treat for my honey, these baked eggs came to mind. Several years ago I worked at a Bed & Breakfast in San Luis Obispo, California, and part of my job was to make breakfast in the morning for the patrons. On mornings when only a few guests were staying, these baked eggs were the perfect way to treat them to an elegant meal.
Delightfully easy, easy to present elegantly
Fast forward to 2014, and they were a hit with the hubby. A lot of baked eggs are not mixed, and the yoke is left runny. These eggs are mixed with a fork to combine the yokes and whites, and bake up akin to scrambled eggs.
They’re so easy, and you can make just a few, or a number of baked eggs at once. You just need as many 4 oz. ramekins as you need servings. The number if ingredients are limited, but you can add herbs, garlic, onion, whatever floats your boat, to dress these eggs up. Here’s the basic recipe, for one baked egg. Just multiply by as many baked eggs as you need!
Eggs prior to baking.
Easy Baked Egg
1 (4 oz.) ramekin
butter
1 egg
1 teaspoon half & half or heavy cream
pinch of salt (optional)
pinch of pepper (optional)
sour cream
paprika (optional)
Center a rack in your oven, then preheat to 350º.
Use butter to grease the bottom and sides of ramekin. Break egg into ramekin, add salt, pepper, and half & half or heavy cream. With a fork, whisk egg whites and yolk together.
Add a dollop of sour cream, to the center of the mixture, and sprinkle paprika on top. Place ramekins in a baking pan. (Like a pie pan, cake pan, or at least something with raised sides. For two baked eggs I used a pie pan.)
Bake for about 25 minutes, rotating the pan halfway through the cooking time. Once the eggs have puffed up a bit and cracked on top, they should be done. Don’t let them cook much longer past that, otherwise they might dry out.
Serve with breakfast meat (regular or vegetarian), toast, and fruit. Enjoy!
Those eggs are done, time to get them out of the oven!
