These are absolutely wonderful when you’re in a hurry in the morning (let them cook while you exercise or get dressed), when you have overnight guests or are throwing brunch. They can be simple or as fancy as you choose.
Baked Egg Cups
An easy and tasty egg dish that allows multiple eggs to be cooked at the same time.
Ingredients
- 1 tsp olive oil to coat the ramekin bottom and sides.
- 1 tbsp heavy cream
- 1-2 ct eggs
- 1 dash salt & pepper
- 1 dash herbs for added flavor.
Optional Additions
- 2 slices black forest or prosciutto ham thinly sliced to line cups before adding cream and eggs
- 1 tbsp sauteed mushrooms and onion in creme fraiche add instead of cream to cup before eggs
- 1 tbsp crumbled bacon bits & cheddar cheese add to cream in cup before eggs
- ½ tbsp crumbled feta cheese add to cream in cup before eggs
- 1 tbsp smoked salmon add to cream in cup before eggs
Instructions
- Preheat oven to 400° and oil bottom & sides of ramekin.
- Pour 1 tablespoon heavy cream into bottom of ramekin.
- Crack 1 or 2 eggs into ramekin, Sprinkle with salt & pepper.
- Bake 15 Minutes, eggs should be soft with runny yolks.
- Sprinkle herbs to taste.
- Allow to cool 5-10 minutes before serving.
- Use knife to loosen from rameken sides and slide out onto toast.
- You can add grated cheese or Hollandaise Sauce before Serving.
Notes
Egg cups are great for entertaining as you can prepare in advance, cook multiple egg cups at the same time!!!
You also can dress them up a bit but using thinly sliced ham (we love prosciutto) to line the cup, then add a bit of grated cheese in the heavy cream before adding the egg(s)… then top with Hollandaise Sauce before serving, Yummm!!!
Tried this recipe?Let us know how it was!