Cross baked eggs off my list of things to try, now they are on my list of things to perfect! These turned out delicious, however my yolks were a little overcooked. So the only thing I would do differently next time is to take the eggs out a little sooner. I was a little worried about under cooking the white so I left them in too long. Still delicious spread on a bagel with a little hot sauce.
(serves 2)
1 tomato, diced
1 green onion, finely sliced
1/2 cup cheddar cheese, grated
4 eggs
2 teaspoons cream
butter, for greasing the ramekins
Preheat oven to 350F and put a kettle on to boil. Prepare two 6 oz ramekins by lightly buttering them (I used bigger ones, cause it was all I had). You will also need a roasting pan or a pan big enough for both ramekins and a bunch of water. Divide the tomato in two and add to the ramekins, followed by most of the green onion, reserving some for garnish. Add all but 2 tablespoons of the cheese. Crack two eggs into each ramekin. Add a teaspoon of cream to the top of each. Place each ramekin in the roasting pan an even distance from each other and the edges. Place dish in oven and pour the hot water all around it up to the edge of the eggs.
Bake for approximately 12 minutes,then add remaining cheddar cheese. Check on the eggs and gauge doneness, you want to continue baking until whites are set and yolks are runny. Should be just another few minutes. When finished garnish with green onions and serve with bread for dipping.
Similar Recipes:
Basic Breakfast Casserole
French Omelette Recipe
Hash Browns
{ 7 comments… read them below or add one }
I am not a huge fan of eggs, but this looks tasty. I love that it jazzes up a breakfast without requiring a ton of extra work. I'm going to keep this in mind for the next time I host a family breakfast..
Still want those bagels!
All nice. I am getting out of bed and making it now
I had the same trouble with yolks when I baked them. I'm sure there are tips out there in the blogosphere, but for me it's really more of a trial and error exercise!
I've always been afraid of baked eggs because of the overcooked yolk…will be interested to hear about it when you perfect it!
I used to make baked eggs all the time- with varying degrees of success. I had them out this weekend and they were fantastic (of course a truffle cream sauce makes everything fantastic). I think that the restaurant actually poached the eggs, then put then in a ramekin with some ham and bread on the bottom, and then flash broiled the cheese on top. It more work than I think I'd want to do at home, but it came out perfectly.
Charmian – yeah, the bagels went fast!
EMC – I have read that covering the eggs can help.
Anh – did it work out?
L – yeah….I know how you feel about soft yolks.
Jen – ohhh anything with truffles right? I wonder, maybe they do cheat.
Those look absolutely deliciuos and would be great for brunch!