Baked Egg Ramekins With Ham Brie And Chives Recipes

BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
• Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
• Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
• Carefully remove the ramekins from the water bath. Let cool slightly before serving.

BAKED EGG RAMEKINS WITH HAM, BRIE AND CHIVES

Steps:

• Preheat oven 375 Bring tea kettle to boil and place 3/4 cup ramekins in deep baking dish Place 1 tablespoons of butter in ramikin Carefully break 2 eggs into each ramekin. Scatter ham strips and Brie cubes evenly over eggs. Sprinkle with chives and season with salt and pepper. Pour boiling water into baking pan until it reaches 1/2 sides of ramekins. Cover with aluminum foil and bake until egg whites are firm and yokes are soft-- approx 12 minutes. Remove pan from oven and carefully remove ramekins

BAKED HAM AND EGG CUPS

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

BAKED EGGS WITH HAM AND CHIVES

Steps:

• Preheat the oven to 300 degrees F.
• Butter ramekin or custard cup.
• Break egg in the ramekin add a tablespoon of cream.
• Then add any other seasonings you desire (I listed a couple above but you could add: a bit of butter, some crumbled bacon, some grated cheese).
• Improvise.
• If you have fresh herbs, a sprinkle of parsley, chervil, or tarragon are all tasty.
• Then put the ramekins in a water bath.
• A water bath is simply a flat pan with some water in it.
• The water cushions the heat as it reaches the ramekin.
• Place the pan with ramekins in the oven.
• Cook for 12 or so minutes, then check the eggs.
• You want the whites to completely set, and the yolks to thicken but still be soft.
• If not done, check at three or four minute intervals.
• The eggs should definitely be done in 20 minutes.
• Serve in ramekins.

BAKED DIPPY EGGS

Steps:

• Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
• Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
• Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
• Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.

SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS

Steps:

• 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.