This baked egg recipe calls for two eggs per serving. For single-egg portions, use smaller baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers) that just fit the eggs plus the added ingredients.
Serves 4
For this recipe, you will need:
3 tablespoons unsalted butter, melted
8 large eggs
12 asparagus tips, cooked
1/4 cup peeled, seeded, diced tomato, cut into 1/4-inch dice
To taste salt
To taste ground black pepper
1/4 cup cream
Directions:
1. Preheat the oven to 325 degrees F.
2. Brush 4 six-ounce ramekins with the melted butter.
3. Crack 2 eggs into each baking dish.
4. Top each with 3 asparagus tips and 1 tablespoon of the diced tomato.
5. Season with salt and pepper.
6. Brush 1 tablespoon cream over the ingredients in each baking dish.
7. Bake in the preheated oven for approximately 12 to 14 minutes. Check the eggs after 10 minutes. When done, the whites should be completely set and the yolks beginning to thicken, but not hard.
Serves 4
For this recipe, you will need:
Directions:
1. Preheat the oven to 325 degrees F.
2. Brush 4 six-ounce ramekins with the melted butter.
3. Crack 2 eggs into each baking dish.
4. Top each with 3 asparagus tips and 1 tablespoon of the diced tomato.
5. Season with salt and pepper.
6. Brush 1 tablespoon cream over the ingredients in each baking dish.
7. Bake in the preheated oven for approximately 12 to 14 minutes. Check the eggs after 10 minutes. When done, the whites should be completely set and the yolks beginning to thicken, but not hard.
