I am happy to present my first food tutorial. Not only do I enjoy eating food made by professionals, I also enjoy my status as a pretty decent amateur chef. Lately, I've been obsessed with making baked eggs for breakfast. They are pretty simple to make- using stuff I already have in my refrigerator and leftover bits from other meals. It is basically the best omelet for people who love runny yolks. I first had this treat at Fabiane's back when I was living in New York. I became obsessed with this dish immediately.
This is the basic recipe. But, there is a little finesse to these breakfast darlings. Remember to oil or spray your bowl before you put anything in. This will prevent the eggs and other goodies from sticking to the sides. Once you crack your eggs, adding a couple of tablespoons of cream on top will add to the flavor and the overall runny-ness of your eggs. Also, remember to watch the eggs carefully when they are in the oven. You don't want them to get over cooked and every oven is different. Keep an eye out to make sure you aren't over cooking (I think the yolk needs to be like a river of GOLD)! Also, serve this with toast sticks for yolk dipping.
Looking for some ideas? Cut up some fresh tomatoes and cook them until soft. Add fresh basil and garlic to make a basic tomato sauce. Put that sauce at the bottom of your dish and crack two eggs on top. Add some cream and sprinkle with Parmesan cheese. Bake and enjoy.
This delicious treat has some lox on the bottom. If you have capers, add them on top of the lox. Then crack your eggs and add your cream. Perhaps add a dollop of cream cheese on top if you wish!
Cook fresh Kale, tomatoes and onions. Add eggs and cream. Top with goat cheese for a decadent treat. Goat cheese really bakes up nice on top.
Some other options
- Chorizo, Salsa Verde, and Queso
- Tomatoes, olives, artichoke hearts and Feta Cheese
Cooper tested, Cooper approved