Eggs are truly a magnificent thing.
I mean think about it..... think about how many ways you can eat eggs. It's awesome. So many choices to suit all my personalities. He he he.
Baked eggs are a new thing for me but I am hoooooked.
They feel like room service in your own home, yet they're simple and require few ingredients to create.
These are so great for using up leftovers. You can use whatever vegetables or meats you have in your fridge or go simple with just eggs and herbs.
For these, I went with the always-yummy combo of bacon, kale and cherry tomatoes.
Add your eggs and a dash of cream and you've got yourself a quick breakfast that'll keep you filled until lunch.
Baked Eggs with Kale, Tomatoes and Bacon
Makes 2 servings
1/2 cup kale, roughly chopped
1/4 cup cherry tomatoes, halved
2 pieces of bacon, cut in sections
1 tablespoon unsalted butter, cut in small pieces, plus more for greasing
4 large eggs
4 teaspoons heavy cream
Parsley, to garnish
Salt and pepper
- In a medium-sized skillet, cook down the bacon until lightly browned on both sides over medium heat. Add the kale and tomatoes, stirring often until softened. Season with salt and pepper to your liking.
- Preheat your oven to 350˚. Grease two ramekins with butter. I used 1-cup size but any small ramekin will work. Fill the ramekins with your sautéed vegetables and bacon. Top with a few pieces of butter. Add two cracked eggs to each ramekin, careful not to break the yolk. Add two teaspoons of heavy cream to each ramekin, or 1 teaspoon cream per egg. Season with a bit more salt and pepper.
- Bake for 15-20 minutes, or until the edges are firm and the middle is still soft. Or jiggles. Jiggle, jiggle. If you like your eggs cooked through, wait until the center sets more.
- Remove from the oven, garnish with a bit of parsley and serve with a slice of toast.