Easy Baked Breakfast Eggs Recipe

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 not to overcook the eggs-the yolks should be soft and egg whites just set.

Baked eggs are an excellent idea for the breakfast.

They are rich of calories and energy. Here is one of many ideas on how to bake the eggs-Egg Mornay Recipe:Ingredients:

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

Instructions:

Heat butter or margarine in a 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) of milk. Cook, stirring constantly until the milk mixture is thickened. Stir in grated Parmesan cheese until melted.

Preheat oven to 400º F (200ºC). Pour half of the sauce into 4 buttered 10-oz (300 g) custard cups or individual baking dishes. Break two eggs into each dish over the sauce and spoon the remaining sauce over the eggs, leaving egg yolks partially uncovered. Bake eggs in preheated oven for 15 minutes, or until of desired doneness. Serve hot.

Baked Egg Variation:

Add a little cream to the bottom of the ramekins before adding the eggs. Stir in cooked ham (learn how to cook the perfect roast of a ham), chopped sautéed mushrooms, or cooked asparagus.

Easy Baked Breakfast Eggs Recipe

Ingredients

• 2 large eggs
• salt and freshly ground black pepper
• pinch of paprika

Method