Rainy-Day Baked Eggs

18 Aug

I woke up to the sound of rain pounding against the house this morning. We live in a 70-year-old Cape Cod with a steep-pitched roof, and rain like this is deafening up in my room. It’s an all-day rain, too. Soaking.

Were it five degrees cooler outside, I’d break out a pair of old, faded jeans and one of my well-worn college sweatshirts. There are definite plans for a hot cup of tea and a half-hour’s curl-up with a book in my favorite stuffed chair later, and we’ll be digging into my double-top-secret toy stash this afternoon to keep all the short people occupied and content.

It’s a day for comfort food, and that starts with breakfast. Today’s recipe is baked eggs, which are warm and soft and subtle, and emerge from the oven in round ramekins or ovenproof mugs that fit in your hand just perfectly on a cold, wet day like today.

These are super easy–if you can break an egg, you can make these–but they do take a little while in the oven. Get them prepped and baking and go take your shower. By the time you’re dry and dressed, your breakfast will be waiting.

They’re also very simple to customize. Like ham? Dice some up and layer it into the bottom of your dish. Tomato? Same thing. Anything you’d put in an omelet is great in these–spinach, mushrooms, bacon, onions, you name it. And it’s delicious with just a few tablespoons of jarred spaghetti sauce on that first layer in the dish. Promise.

Baked eggs are a great brunch dish if you have individual ramekins for everyone, and they’re fun to prepare like an omelet bar, letting everyone choose their fillings before you pop them into the oven for a few minutes. You can do these with a single egg or two egg whites and an egg; just decrease your baking time accordingly.

You want to pull these out of the oven when they’re slightly undercooked, as the heat from the ramekin or mug will finish them off. I like mine the texture of poached eggs, with a cooked-but-runny yolk and set whites, but you can make these to any doneness that makes you happy.

They’re happy eggs. The perfect way to start a rainy day (or any day, really). I hope you like them.

To make baked eggs, you’ll need:

Two eggs or a combination of eggs and whites, or one egg (reduce cooking time in half)

A few slices of fresh tomato, or a few tablespoons of marinara or tomato sauce, or a few tablespoons of drained canned diced tomatoes…or some other bottom layer (tomato and spinach or basil, ham, mushrooms, whatever)

Heat your oven to 375 degrees. Spray a ramekin or ovenproof mug with olive oil.

Line the bottom of your dish or mug with your bottom layers–the tomatoes, veggies, or meat, or combination of all of the above. Break eggs into the dish on top of them, and sprinkle the top with parmesan if you want a nice crust.

Put your ramekin into the oven on a baking sheet (to save yourself any possible mess) and bake it about 15 – 20 minutes for two eggs, or until they’re slightly underdone. Remove from oven and let cool for a few minutes before you eat.

4 Responses to “Rainy-Day Baked Eggs”

  1. Anna August 18, 2010 at 9:21 am #

    Spending the day inside sounds like bliss! I’m on of the unlucky many who had to trudge into work today. Via Metro, no less. Enjoy your warm house for the rest of us!

  2. Tracey August 18, 2010 at 10:48 am #

    Okay, because I’m a food idiot (LOL) – you don’t break the egg apart in anyway (beat, break yolk, etc)? How did it come out looking like “scrambled eggs” in the picture?

    I love your blog, by the way. It inspires me to want to cook and try new things. Alex is on a “diet” so I am looking for some things to help fill him up that taste good, too. You’ve always got recipes to fit that bill =)

  3. Kim August 18, 2010 at 10:50 am #

    I’m not a very good photographer. 🙂 The eggs come out like poached eggs, only a bit more solid and tall. I broke the yolk in this photo just to make it look like eggs and not a random white food-thing in a ramekin. But you don’t break them or stir anything before you bake them.

    Thanks for the nice words. 🙂

  4. BethAnn September 5, 2010 at 1:18 pm #

    I made these today and I have found my new favorite breakfast dish! There was some creamy ricotta spaghetti sauce in the icebox that I used and, initially I was skeptical about it but it was great. I also sliced some small tomatoes for the bottom layer as well. At first I baked them 17-1/2 minutes and they were still runny on top so I cooked them for the full 20 minutes. I should have taken them out at the 17-1/2 mark though. Still very tasty, just more cooked than I wanted. Thanks for the great recipe Kim!

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