On Saturday Doug and I had breakfast for dinner. I tried a potato recipe that I will share next week (or the week after). I also made baked eggs in ramekins that we really liked. I love cooking in ramekins. Easy portion control, and I know how many servings I have.
This egg recipe came from "REAL SIMPLE", April 2011.
Easy Baked Eggs w/ Cream
I used the ramekin size that holds 1 cup of water (8 oz. The recipe called for 4 oz, but they kind of boil up.)
Brush 4 ramekins with softened butter. (I use a silicone brush - which I love)
Pour about 2 table. cream in the bottom of each ramekin (be sure to cover the bottom)
Crack 2 large eggs in each ramekin.
Season with salt and pepper.
Bake @ 425* for 10-12 mins., or until whites are set. (12 worked great for me.)
Sprinkle with a bit of grated Parmesan cheese or some chopped herbs.
Serves 4 ;)
I served this with a creamy potato dish, melon and tomato slices. It would also go great with toast.
It only took about 3 mins. to put together, and we really liked it.
|It boils up in the oven while cooking, but then settles down|
(hence the ring you see in the dish).