We gave you some ideas for feeding a brunch crowd this weekend. We've also reviewed Mark Bittman's baked eggs, which are corralled in a casserole dish. But what if it's just you? Or you and a loved one? These individual baked eggs look so scrumptious...
This dish is part of an amazing brunch spread from chef Scott Peacock, featured on Gourmet.com. The photos, shot by Mikkel Vang, are beautiful, and every recipe looks like something we'd make in a heartbeat.
And these eggs- so easy! You don't even have to follow Peacock's entire recipe, which makes eight individual ramekins. Just throw in a few pinches or palmfuls of the ingredients—no measurements needed—and crack an egg on top. Oh, there's also cream drizzled over everything.
Get the recipe: Eggs with Cream, Spinach, and Country Ham
And see the entire menu: Good Day Sunshine, from Gourmet
What are your weekend breakfast or brunch plans?
(Image: Mikkel Vang for Gourmet)
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I use this Williams-Sonoma recipe for Eggs en Cocotte all the time.
I make this . . . the trick is to not forget you are baking it! I too often stick the ramekins in and come back to hard, dry eggs. Out of sight, out of mind . . .
What a great idea! I'll have to give these a try this weekend :).
I got a recipe for Baked Egg with Proscuitto and Tomato from the New York Times awhile ago.
http://www.nytimes.com/2007/12/26/dining/261mrex.html?partner=permalink&exprod=permalink
It's so quick, easy and delicious to bake eggs in ramekins. I've been known to make it for dinner on nights I don't have a lot of time.
I just made baked eggs for the first time - they were fantastic - in fact, they were really fantastic! http://www.chezus.com/2008/10/17/breakfast/
I just made my own version with what I had in my refrigerator... halved grape tomatoes, crumbled bacon, and shredded mozzarella. Delicious!
This is absolutely my favorite thing on a weekend morning. It's amazingly simple and you can mix it up. I often add arugula or spinach under my egg with some parmesan on top. YUM!
I remember Amy Finley (The Next Food Network Star, the season before last) used a similar technique when she made her Eggs en Cocotte on the Rachel Ray show for the semi-finals.
Shana Lee, your recipe sounds great too! I would add some basil to it though!
To those who have tried it before, do you have to add cream? Is it ok to cook the eggs without? Seems like this would be easy to do with ingredients you have on hand, but I never have cream on hand...
I don't have any ramekins.
Can I halve the recipe and use a small baking dish?
i love baked eggs! they're so easy and they seem special, just a little out of the ordinary.
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Ditto, how does milk come out in these. I never just have cream on hand... maybe i should work on that.
weekdays are smoothie days, but maybe i could even manage one of these in the early AM if i prepped the ramekin the night before.
to bluenude, if you don't have ramekins what do you make mini volcano cakes in?? Don't tell me you DONT make them. they are why i own the wee dishes in the first place.
*sigh*
i thought I had politely asked a legitimate question, and not stated an open invitation for ridicule or judgment.
bluenude, I like to make a baked egg Sunday breakfast in my iron skillet. The ramekins are fun if you have them. I put in salsa, egg and cheddar and bake the ramekins in a long dish partly filled with water. Creamed spinach and parmesan is nice too.
In each of my ramekins I add: 2 eggs, a tablespoon of milk, salt, pepper, sliced mushroom, chinese sausage, onion, cheese. Serve with buttered toast.
I call them "Pots of gold"