December 24, 2011
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My wonderful friend Jaclyn came over for our annual holiday brunch, and I tried out a new baked eggs recipe. I can’t wait to try a few spin-offs in the near future, as this is a fun, elegant way to dine! (and we are oh-so-elegant … ha ha)
- Olive Oil
- Half and Half (or heavy cream)
- Large eggs
- Cooked, crumbled sausage (you can either cook up some raw sausage or buy the pre-cooked links, like the chicken sausages I’ve suggested in my risotto recipe)
- Grated, crumbled or shredded cheese of choice
- Salt and pepper
- 4 ounce ramekins
OK, I know some of the ingredient language is vague, but it all depends on how much you want to make. For me and Jac, we each had two eggs (so two full ramekins) and 8 ounces of sausage.
- Pre-heat oven to 375 degrees
- Cover a cookie sheet with aluminum foil.
- Grease ramekins (I sprayed with cooking spray) and place on foil-lined cookie sheet.
- Cook up sausage (if you are using raw meat) so it is cooked through and crumbly.
- Divide sausage into greased ramekins, leaving a little well for an egg.
- Break individual eggs and place in ramekins in sausage well. Be careful not to break the yolk.
- Cover eggs with cream (or half and half).
- Sprinkle ramekin tops with cheese of your choice (I used a sharp cheddar because I had it at home, but how awesome would a Gruyere be?!!)
- Add a dash of salt and pepper (if desired)
- Place cookie sheet in the center of the oven and cook about 10 or 15 minutes until the eggs are just set. Then, remove from the oven and eggs will continue to cook for 5 minutes. (Note: Jac doesn’t like runny eggs, so I cooked ours longer until the yolks were solid)
That’s it! Each person gets his or her own ramekin (or two or three). Serve with toast.
Once you’ve made this easy recipe, you’ll see how many variations are possible. Put any kind of protein in the bottom (ham, chicken, shrimp, crab, lobster … mmmmm ….), put an egg on top, cover with cream … how can you go wrong with that?!