Baked Eggs in Individual Cups

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 

Place in the oven and bake. About 20 minutes to tender but set. Check as you go. I finished one of the eggs in the broiler to brown the cheese for my cheese lover. You'll add lots of individual touches and I bet you can come up with lots of wonderful ideas. Like Caesar Eggs for the anchovy lover.

Ooooh! I'm excited to hear what you might do with just an egg and a ramekin!

Do share.

Crepes! The best breakfast for dinner around!

Breakfast for dinner is my go to meal in a pinch. Last week I tried my hand at Crepes thanks to Everyday FOOD magazine and WOW!

I am in a committed relationship with this french favorite!

Try it yourself and you too will fall in love. The possibilities for this relationship are endless. You can choose savory fillings as well as sweet. I chose to go sweet.

Here is a bonus, you are bound to have all the basic crepe elements on hand in your pantry and fridge at all times.

Start with

1 cup all-purpose flour

1 Tblspn sugar

1/4 Tblspn course salt ( everyday iodized salt will do)

1 1/2 cups whole milk ( I used 2%)

4 large eggs

3 Tblspns unsalted butter-melted (I salted butter)

Blend above ingredients in blender, puree until mixture is smooth and bubbles form on top-about 30 seconds.

Allow batter to sit at room temp for about 15 minutes

Then the magic happens...

Heat 12 inch skillet over medium heat (I love my stainless steel pan)

Lightly Coat with butter

Add 1/3 cup of batter and swirl to cover bottom of skillet

Cook until underside of Crepe is golden brown, about 2-3 minutes

Loosen edge with spatula, then with your fingertips, quickly flip and cook for 1 minute

slide from pan to plate and add your favorite fillings

I offered either

a few mini chocolate chips scattered across the flat surface of the crepe, then rolled up and dusted with a light coating of powdered sugar and topped with whipped cream

or

a light spread of raspberry jam, then rolled and dusted and creamed.

Happiness will envelope your whole dinner table and you might even start speaking french!