Eggs In Ramekins With Creamed Chicken Recipes

EGGS IN RAMEKINS WITH CREAMED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• Remove the skin and bones of the chicken and discard. Cut the meat into half-inch cubes. There should be about one and one-half cups.
• If the mushrooms are very small, cut them in half. If mediumsized, cut them into quarters. If they are large, slice them. There should be about one and one-half cups.
• Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the broth and continue cooking, stirring, until thickened and smooth.
• Melt one tablespoon of butter in a skillet and add the mushrooms and shallots. Cook about two minutes. Add the wine and cook about 10 seconds. Add the white sauce and blend. Add half a cup of the cream and stir. Season with nutmeg, salt and pepper to taste. Let simmer about one minute.
• Rub four one-and-one-quarter-cup individual souffle dishes with butter. Spoon equal portions of the creamed chicken mixture into each dish. Break two eggs on top of each portion. Sprinkle with salt and pepper to taste.
• Set the souffle dishes in a pan of water. Bring the water to the boil. Place the pan with the souffle dishes in the oven and bake 20 minutes. Spoon one tablespoon of cream on top of each serving. Serve hot.

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.