When I serve baked eggs at picnics, breakfasts, brunches, or lunches, friends or family always ask with a little excitement and approval in their voice, “Are these your husband’s baked eggs?” Almost before finishing the question, they would have one or two on their plate.
My husband introduced us to baked eggs with a tomato bottom and cheese and herb topping. I later had fun building on his recipe.
Baked eggs are easy to make. The best fresh eggs are a must, preferably organic, with no hormones. Use small- or medium-size eggs, as all the ingredients have to fit in a standard size 12-cup metal muffin (cupcake) tin.
Here are four recipe suggestions for baked eggs. Each recipe is for an individual serving.
Pizza Lovers Baked Egg
- Tomato, fresh, thinly sliced
- Egg
- Pinch of mozzarella cheese, shredded
- Pinch of dried or fresh Italian herbs (basil, oregano, or thyme)
- Pepperoni slice
Shrimp Cocktail Egg
- Tomato, fresh, thinly sliced
- Shrimp cocktail sauce (tiny dab)
- 1–2 precooked curled shrimp (remove shell and vein)
- Egg
- Pinch of salt and pepper
Cheesy Bacon Egg
- Bacon slice, cooked
- Egg
- Pinch of pepper
- Pinch of cheddar cheese, shredded
Fresh Herby Egg
- Large, fresh basil or sage leaf
- Egg
- Pinch of salt and pepper
- Pinch of cheese (any type), shredded
- Pinch of dried or fresh herbs of choice (basil, chives, oregano, rosemary)
A variation of the Fresh Herby Egg base can include a marinated mushroom, thinly sliced, piece of kale, or a spinach leaf.
Directions
Preheat oven to 325 degrees F. Grease cups with oil for the desired number of eggs. Line the bottom of the cups with the first item in the recipe (this will help the egg keep its shape). Add the remaining ingredients in the order listed. Keep the egg yolk intact.
Mound the rest of the ingredients on top of the egg. The cup will be filled right to the rim. Bake for 10 minutes. Cool slightly. Turn the tin over to release the eggs. Enjoy warm or cold.
Follow Cat’s recipes and articles on Twitter: @RecipeGirl007
Friends Read Free