BAKED EGGS

Baked Eggs image

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

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

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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