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Gallery Baked Eggs Credit: Chris Simpson Recipe Summary prep: 10 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist Unsalted butter, for ramekins 4 teaspoons heavy cream 8 large eggs Kosher salt and freshly ground pepper Assorted Toppings Peppadew Peppers, drained Sautéed mushrooms and spinach (see variation section for recipe) Cooked crumbled bacon Crumbled feta or grated Parmigiano-Reggiano Toasted English muffins or a crusty baguette, for serving
Cook’s Notes Our formula of 2 eggs, 1 teaspoon of heavy cream, and 1/4 cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes. Variations SAUTÉED MUSHROOM TOPPING Trim and thinly slice 1 pound of mixed mushrooms. In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of the mushrooms. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding another 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning.SAUTÉED SPINACH TOPPING In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces fresh baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.
Gallery Baked Eggs Credit: Chris Simpson
Recipe Summary prep: 10 mins total: 20 mins Servings: 4
Gallery
Baked Eggs Credit: Chris Simpson
Baked Eggs
Credit: Chris Simpson
Baked Eggs
Recipe Summary prep: 10 mins total: 20 mins Servings: 4
Recipe Summary
prep: 10 mins total: 20 mins
Servings: 4
prep: 10 mins
total: 20 mins
prep:
10 mins
total:
20 mins
Servings: 4
4
Ingredients
Ingredients
Unsalted butter, for ramekins 4 teaspoons heavy cream 8 large eggs Kosher salt and freshly ground pepper
Peppadew Peppers, drained Sautéed mushrooms and spinach (see variation section for recipe) Cooked crumbled bacon Crumbled feta or grated Parmigiano-Reggiano Toasted English muffins or a crusty baguette, for serving
Directions
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.
Cook’s Notes Our formula of 2 eggs, 1 teaspoon of heavy cream, and 1/4 cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes.
Variations SAUTÉED MUSHROOM TOPPING Trim and thinly slice 1 pound of mixed mushrooms. In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of the mushrooms. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding another 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning.SAUTÉED SPINACH TOPPING In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces fresh baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.
Cook’s Notes
Our formula of 2 eggs, 1 teaspoon of heavy cream, and 1/4 cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes.
Variations
SAUTÉED MUSHROOM TOPPING
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All Reviews for Baked Eggs
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
