Baked Eggs

Baked eggs are an easy change of pace for your brunch menu.  If you've never tried them before, these recipes are a good place to start.

Baked eggs are a wonderful and easy addition to a brunch or breakfast buffet. 

They are great when cooking for a crowd because they can be made all at once and don't need to be tended to like omelets or scrambled eggs.

Use whatever sized ramekins or muffin pans you have and adjust ingredients accordingly.  Plan on 1-2 baked eggs per quest.   If you are doing less then a full muffin pan, try to space them out in the pan for more even cooking.  You can even slightly beat the egg for a more scrambled egg texture and appearance.

These baked eggs will be semi-soft.  If you prefer something firmer, turn off the oven after 10-12 minutes and let the residual heat cook the eggs.  Keep an eye on so they don't overcook.   Serve hot or lukewarm.  



Baked Eggs with Tarragon and Leeks
Serves 8

3 tablespoons unsalted butter
3 large leeks, white and pale green only , coarsely chopped (3 to 4 leeks)
1 1/2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese

8 eggs
cups whipping cream
2 tablespoons fresh tarragon, chopped
Ground pepper, to taste

Preheat oven to 375º. Grease a 9" × 13" glass baking dish. In butter, sauté leeks until tender. Spread in bottom of baking dish. Mix cheese and spread all but 1/2 cup over the leeks. Whisk together eggs, cream, tarragon and pepper. Pour into dish. (At this point, dish can be refrigerated overnight). Bake for 30 minutes until top is golden brown and 


Baked Eggs and Bacon
This recipe is for 1 serving.  Adjust according to the number of desired servingsUse ready-cooked bacon or cook raw bacon until it is browned and still pliable.

1 slice precooked bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Salt and pepper to taste

Preheat oven to 350°.   Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup.  Crack and drop in egg.   Sprinkle with salt and pepper if desired.  

Bake in preheated oven for 10 to 15 minutes.  Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked to the desired firmness.



Baked Eggs and Potatoes

Serves 4, doubles or triples easily

1 lb baking potatoes, mashed with a little cream, butter and salt and pepper
4 eggs
1 tbs. butter
Salt and pepper to taste
Cooking spray
4 ramekins or a small muffin pan

Preheat oven to 400°. Spray ramekins or muffin pan with cooking spray.  Mold mashed potatoes into ramekins or each muffin cup leaving an indentation. 

Crack and place 1 egg into each indentation.  Place 1 pat of  butter on each egg.  Cook for 10 to 15 minutes until yolk is almost solid.

Serving suggestions:
Add any combination of grated cheese, chopped chives, green onion, garlic, chopped crisped bacon or diced ham to mashed potatoes.  

Top eggs with grated cheese during last 5 minutes.  Top cooked eggs with chives, green onions, parsley etc.  Sprinkle cooked eggs with salt and pepper



Baked Egg Cups with Cheese
Serves 6, doubles easily

6 slices white bread, trimmed
1/4 cup butter, melted
6 eggs
1/2 cup shredded Cheddar cheese
Salt and pepper to taste
Cooked ham or bacon pieces (optional)

Preheat oven to 350F. Lightly grease 6 muffin cups. Brush both sides of trimmed bread slices with melted butter. Press one slice bread into each muffin cup so that corners come up over edges of cup. Bake for about 15 minutes, or until lightly toasted.  Remove from oven.

Break one egg into each toast-lined cup. Top each cup with cheese.  Sprinkle with salt and pepper.  Bake for 15 to 20 minutes longer, or until eggs are set.
Add cooked ham bacon if using


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