Easy Baked Breakfast Eggs Recipe2017-07-09
- Yield : 1 serving plate
- Servings : 1
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Easy baked breakfast eggs recipe. Baked breakfast eggs look more attractive served in ramekins , cocottes or casseroles. Once again , timing is of the essence , and it is very important do not overcook the eggs-the yolks should be soft and egg whites just set.
2 tablespoons unsalted butter or margarine , 2 tablespoons all-purpose flour, 1 teaspoon salt , 1/2 teaspoon dry mustard , 1/8 teaspoon freshly ground black pepper ,
dash hot pepper sauce , 2 cups (500 ml) milk , 1/4 cup grated Parmesan cheese , 8 large eggs
Heat butter or margarine in 2-quart saucepan over medium-high heat. Stir in all-purpose flour , salt , dry mustard , black pepper and hot pepper sauce.
Gradually stir in 2 cups (500 ml) milk. Cook,stirring constantly , until milk mixture is thickened. Stir in grated Parmesan cheese until melted.
Preheat oven to 400º F (200ºC) . Pour half of of sauce into 4 buttered 10-oz (300 g) custard cups or individual baking dishes. Break two eggs into each dish over sauce and spoon remaining sauce over eggs , leaving egg yolks partially uncovered.Bake eggs in preheated oven for 15 minutes or until of desired doneness. Serve hot.
Baked Egg Variation:
Easy Baked Breakfast Eggs Recipe
- 2 large eggs
- salt and freshly ground black pepper
- pinch of paprika
Preheat oven to 325 F (160 C).
For each serving,generously butter an ovenproof ramekin. Break 2 eggs into each buttered ramekin. Sprinkle with salt,black pepper and pinch of paprika.
Arrange ramekins on cookie sheet. Bake in preheated oven for 15-20 minutes or just egg whites are opaque and yolks are softy set.
Garnish with fresh chopped herbs,if desired. Serve hot.
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This information is per serving.