Sunday Breakfast: Baked Eggs
For Sunday breakfast I make this delicious baked egg recipe. You could get fancy and call it Eggs en Cocotte if you want. It’s super simple and has runny eggs and melted cheese, two of my favorite things.
I used bacon, mozzarella cheese (the new kind from Kraft that has Philadelphia cream cheese in it), chives and french bread, but you put anything you want in the ramekin. Mushroom, spinach, sausage, even french toast or pancakes (hmmm… I may have to try it again with pancakes!)
2. Sprinkle your grated cheese on top of the bacon, then crack your two eggs on top.
3. Spoon a teaspoon of cream on top of each egg, salt and pepper the eggs, then sprinkle some more cheese.
4. Place the ramekin in a baking pan, resting in 1 1/2 inch hot water at 350 degrees for 20-25 minutes (just so the egg sets, if you over cook the egg everything will be dry instead of runny, learned that one the hard way).
5. Carefully remove from oven and water bath, sprinkle with chives, and serve with more sliced french bread.
Don’t be afraid to try this one, it really is as easy as it sounds. It’s soft and cheesy, salty and eggy, everything that breakfast should be.