We started a quiet morning with beloved Streusel muffins and baked eggs. My Dad was an egg guy. A master of omelettes and one who loved a poached egg on corned beef hash and occasionally, a shirred egg in the right restaurant. This morning I was musing about the tenderness of the well-cooked egg and thought about baked eggs.
Keep it simple.
Heat an oven to 325 degrees and place individual ramekins in a pyrex or other oven-loving baking dish. Carefully fill the baking dish and not the ramekins so the water comes to about the 3/4 mark.
Now, enjoy inventing:
- use either a bit of butter or cooking spray in each ramekin to ensure easy removal
- break an egg into the dish and add a touch of salt
- chose your favorites: shredded cheese (I used some jalapeno jack), roasted tomatoes or peppers, sauteed mushrooms, onions, panko breadcrumbs, croutons perhaps, the whole grain on this one is hemp