Baked Eggs to Impress Company!

Apr
6

Post by community member:

Being a chicken owner, I have a fondness for eggs–farm fresh, backyard raised eggs with bright yellow yolks and hard to crack shells.

I also love to cook breakfast for guests so I was thrilled to stumble upon a baked egg recipe that is super easy to make and looks a bit ‘fancy’ without much effort. Admit it: It’s nice to have simple recipes that make you look stunning in the kitchen! The original recipe for these baked eggs includes fresh basil, bacon, tomatoes, and cheese. But I’ve come up with several more winning combinations, which are easy to customize for individual tastes without much extra effort.

Preheat the oven to 325. Prepare one ramekin per person by spraying with non-stick cooking spray. Crack one or two eggs into each dish (depending on the appetite of your guests). Pour in a teaspoon of milk on top of the egg–don’t stir, leave the egg whole. Add a sprinkle of salt and pepper. Then the fun variations begin!



For example, a favorite for my guests is chopped fresh basil, chopped fresh tomato, and crumbled feta cheese. Another is chopped fresh cilantro, salsa and pepper jack cheese. Grilled onions, precooked chopped/crumbled bacon, and cheddar cheese is also pretty tasty. As well as using leftover taco meat, re-fried beans with salsa, cheese and sour cream. You get the idea. The possibilities are really endless!



Once you’ve assembled your creations, place in the oven and bake for 12-15 minutes. You want the whites to be cooked and the yolks to be set but not totally firm.



These baked eggs have become my ‘signature’ (and most requested) breakfast meal for guests. Add some hash browns, toast and some sliced fresh fruit and you’ve got a personalized, ‘restaurant’ quality meal without much effort.

If you make these baked eggs for your family and friends, be prepared for Breakfast Hall of Fame and for repeated requests for this recipe in all its endless variations.


Get the handy print page and save this to your recipe box here:
Baked Eggs.


Kerrie blogs at City Girl Farming.


Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Go here to read information and submit a post to the Farm Bell blog.


Want to subscribe to the Farm Bell blog? Go here.




Comments

  1. GrannyTrace says:

    I love eggs!! And this looks sooo good. Can’ t wait to try. Thanks for sharing.
    Granny Trace

    http://www.grannytracescrapsandsquares.com

  2. langela says:

    Looks like I have a new recipe to try this weekend. Looks easy and yummy! Thanks for sharing it with us.

  3. Larissa says:

    This looks soooooo yummy. I am forgetting I just ate breakfast.

  4. pnycat says:

    These look very good and will definately impress guests. For those that won’t eat runny or soft yolks if I stir the egg to mix a little do you think the baking time should be the same or less? I see these at the Easter brunch table this year.

  5. Kerrie says:

    pnycat, I don’t like runny yolks either. I just leave my egg in until it feels like the right ‘done-ness’ when I touch it. That’s another great thing about these eggs–they can be done to each person’s desired consistancy by pulling them out or leaving them in.
    I haven’t tried to scramble them, but I don’t know why that wouldn’t work.

  6. carriej says:

    That looks awesome!! I am going to try it out on my husband this weekend 🙂

  7. Robin from Rurification says:

    Great idea! Thank you! I can do this….and at the last minute.

  8. Kenya Cook says:

    At what temperature do you bake these? I’m doing this for breakfast tomorrow!

  9. Rosemeri says:

    Looks yummy. Why wait for breakfast? This would be great for lunch or a light dinner with a salad. Thanks for the ideas.

  10. morningstar says:

    Very nice Kerrie and many thanks for sharing, I think I will make them for a nice TV supper dish.

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!