Baked (Shirred) Eggs p. 798

I’ve seen several baked egg recipes circulating cooking blogs lately. It was a totally new concept to me. Baked eggs. Eggs are usually scrambled or fried … but baked?

Baked eggs are incredibly easy and perfect for weekday breakfast or a leisurely weekend breakfast. There are also many ways you can vary them.

Mark Bittman gives a 30 minute prep and cook time in the book, but it shouldn’t take you longer than 16 minutes, 15 of those are cooking.

Start off with a ramkin or small baking dish. Butter it or rub olive oil all over. Then break an egg in there and bake for 10-15 minutes.

He also suggests adding a bit of cream to the bottom of the bowl if you wish. When its done add a little salt and pepper to taste.

There are tons of ways to spice it up or vary it:
– You can add cooked or uncooked meats or vegetables. I’ve used proscuitto. But I’d love to try some asparagus with baked eggs.
– Add cheese!
– Fresh herbs
– Your favorite spices.

For this particular baked egg dish I add proscuitto to the bottom, cream, and a little parmigano on top. With both the proscuitto, cheese, and salt it was way way too salty, but still delicious.

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