I had never, ever thought of making anything like this until my friend one day mentioned that he had a baked egg dish at a restaurant and he really liked it. That got me looking online.
These are so easy to make, and there are a million ways to make them. I concocted this version for breakfast last weekend. They were basic and good, but I feel like a more elaborate dish would be even better.
What you’ll need:
- Butter or oil for greasing ramekins
- 4T heavy cream (half-and-half works, too)
- 4 eggs
- salt and ground pepper
- 2t or so, chopped chives or garlic greens (or whatever fresh herbs you like)
- 2t or so good shredded cheese
- 1 strip of good bacon, cooked to crisp and crumbled
What to do:
Note that I used two eggs per ramekin because ours are gigantic.
Heat your oven to 375 degrees F.
While the oven is warming, grease the inside of your ramekins with butter or olive oil.
Add a tablespoon of cream to each ramekin (2Ts for giant ramekins), then crack an egg over the cream (1 each, or 2 eggs for giant ramekins).
Season the eggs with a little salt and pepper, then top with a divided amount of cheese. Last, add the chives.
Put in the heated oven for 8-12 minutes—longer if you’re using two eggs per ramekin. They’re done when the eggs are just a little wobbly.
Top with crumbled bacon and serve hot.