Simple Baked Eggs / Ramekin Baked Eggs

"Originally from Deborah Madison, Cooking Light, DECEMBER 2007 This is an easy way of making eggs in individual portions. The recipe can be easily adapted, adding additional ingredients such as herbs & bacon, etc."
 
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Ready In:
30mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°.
  • Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

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Reviews

  1. Fabulous! So rich and delicious. I added some additional caloric/salty awesomeness in the form of cured Italian meat lining the bottom of each egg, and also added a sprinkling of parmesan and garlic power on top.<br/><br/>Another changes was that I cooked everything in a muffin tin instead of the ramekins. These were done in my convection oven after 14 minutes (set to 350).<br/><br/>Thank you for posting!
     
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RECIPE SUBMITTED BY

I am a 29 y/o boi in Southwest Missouri. I have an ernest desire to gain a better understanding of cooking styles throughout the world. I do love European & ethnic foods, vegetarian, seafood as well as, common old world comfort cooking. I have a special interest in flaming food & drink. "The Pyromaniac's Cookbook" is the best cookbook I have ever owned.
 
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