CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
EASY CHEESY BAKED EGGS
This is an easy baked eggs recipe from my Grandpa Douglas' mother, Marguerite. We made this the other day and it was fabulous! This would be a 6 out of 5 if possible to rate it that.
Provided by Heather Rosdail
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
- Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
- Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
- Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
- Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 2.6 g, Cholesterol 225.8 mg, Fat 19.4 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 9 g, Sodium 446.5 mg, Sugar 0.5 g
CREAMY BAKED EGGS FOR TWO RECIPE - (4.5/5)
Provided by á-29897
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Butter two 8 ounce ramekins. Crack 2 eggs inside each prepared ramekin, being careful not to break the yolks. Sprinkle Parmesan cheese on top, and then salt and pepper. Pour two tablespoons of cream over the egg mixture in each ramekin. Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.
BAKED EGGS FOR A CROWD
The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.
Provided by Sarah Copeland
Categories breakfast, brunch, weekday, casseroles, main course
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
- Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
SUNDAY MORNING BAKED EGGS
These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch
Provided by Marcus Wareing
Categories Breakfast, Brunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
- Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.
Nutrition Facts : Calories 426 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.8 milligram of sodium
BAKED EGGS WITH CHEDDAR AND BACON FOR TWO
"These little treats are super-easy to make and perfect for a special breakfast. They're also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!" Catherine Wilkinson - Dewey, Arizona
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Coat two 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.
Nutrition Facts : Calories 107 calories, Fat 7g fat (3g saturated fat), Cholesterol 219mg cholesterol, Sodium 319mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
BAKED EGGS
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
- Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.
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