Monday, June 4, 2012

Simple Baked Eggs

Variations of this recipe have been popping up all over the Paleo blogs.  I finally tried it this morning with my own twists of course and not only are they really easy to make but they taste FANTASTIC!!  I'm in love with my new breakfast food.

Ingredient quantities are loose so don't stress over amounts.  I actually didn't measure anything.  I used pinches, dabs and splashes and it came out fantastic.  I didn't use any salt because the ham adds its own saltiness.

Simple Baked Eggs
serves one or two

2 pastured eggs
2t pastured butter
2t of heavy cream
1 slice of deli ham
1 fistful of baby spinach
2T grated Parmesan cheese
pinch pepper
pinch dried marjoram
pinch dried dill

  1. Place two small single serving ramekins in cold oven and preheat to 350F.
  2. Mix herbs, pepper and cheese together and set aside.
  3. Rip spinach up into 1/2" pieces, discarding stems, set aside.
  4. Cut ham into 1/4" squares, divide in half and set aside.
  5. Very carefully remove hot ramekins from oven, add 1t butter and swirl to coat with melted butter.
  6. Add 1t cream to each ramekin.
  7. Line each ramekin with spinach.  Layer ham on top.  Don't worry if it clumps.
  8. Crack egg into each ramekin carefully keeping egg yolk intact.  Break into separate cup/bowl if desired and then pour into ramekin.
  9. Sprinkle cheese mixture on top.
  10. Bake for 10-15 minutes depending upon how well done you like the yolks.  For runny yolks undercook slightly as the eggs will continue to cook after they are removed from the oven.
  11. The eggs will deflate slightly after coming out of the oven.  Don't worry about it.
  12. Gently remove from ramekins and let cool slightly before eating.  

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