Baked eggs~(n) the perfect breakfast to make when you don’t want to stand over the stove.
Years ago, my first husband gave me these darling little egg coddle-rs, and I learned that coddled eggs are eggs baked with cream and butter. Mmm, sounds good, huh? Add cheese and you have breakfast bliss. And buttered toast, coffee and orange juice and you have a commercial.
Cereal commercials make me laugh sometimes. At the end, they always say “part of a complete breakfast” and show a huge spread of toast, juice, milk, coffee.
When I give my kids cereal, they’re lucky to get a napkin.
I’m just sayin’…
These are easy. Coming from a mom that doesn’t make eggs on weekdays, these are ones I do. Because I can pop em in the oven and then go on facebook and see who was drunk facebooking during the night.
It’s so nice to not stand by a stove sometimes.
Place about a teaspoon of butter into a ramekin.
What herbs? I like tarragon, and parsley. As you can see I have these in a casserole dish, and I poured water in the dish, so that they cook slowly. Eggs are creamier that way.
Bake at 350 for about 20 minutes.
- 4 eggs
- 4 teaspoons butter
- 4 tablespoons milk or cream
- salt, pepper, herbs
- In a casserole dish, place four ramekins.
- Place a teaspoon of butter in each.
- Place a teaspoon of cream in each.
- Crack an egg in each, and top with salt, pepper, cheese and herbs.
- Fill casserole dish with 1/2″ of water.
- Bake at 350 for 20-25 minutes.