Baked eggs
I love eggs in many forms - scrambled, hardboiled, fried but not runny. This breakfast looks super fancy, but barely requires any cooking skills to pull off. These are easy to prepare and perfect to make the weekend breakfast extra special.
Usually baked eggs have a runny yolk and the whites are set. But I prefer the them cooked entirely; whisk the egg in a bowl and then bake them rather than the usual way of simply pouring the cracked egg in a baking dish.
What you'll need:
1 egg per ramekin bowl Vegetables of your choice (sauté them before hand with some butter) 1 tsp butter Salt & pepper as per taste Cheese to sprinkle on top
How to:
Butter the insides of the ramekin bowl.
Heat oven to 180 degrees. Break and whisk 1 egg into each of ramekins or custard cups. Sprinkle with salt and pepper. Bake at 180 degrees for 3-4 minutes or just when the eggs start to firm up. Remove from oven and top with vegetables of your choice. I just placed a sliced tomato and sprinkled some cheese on top and placed it back in the oven for another 7-8 minutes until the eggs are uniformly baked.
So how do you like your eggs done?