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January 9, 2010

Baked Eggs Recipe by Jeen

Since some of you wanted the recipe for Jeen’s baked eggs, here it is (Thanks again, Jeen!):

The basic recipe consists of just eggs and cream. It is easily customizable and you can chuck just about anything you want in. You can make it as substantial as you want.

– A couple of eggs
– Butter to grease
– Pure/thickened cream

1. Grease a small ramekin with butter. Preheat oven to 180 celcius
2. Place whatever you want inside the ramekin. Crack an egg in, season to taste with salt and pepper. I like to add another layer of whatever extras I’m using here so it is evenly distributed.
3. Crack in second egg, season. Spoon on a tablespoon or so of cream. Add grated cheese on top.
4. Bake for 14 minutes. Place in a water bath for softer yolks.
5.Serve with buttered toast.

Optional extras: bacon (pre-cooked), pancetta, prosciutto, chorizo, onions, leeks, chives, ham, sauteed mushrooms, tomatoes, chargrilled peppers (yum!), zucchini, various types of cheese (cheddar, gruyere, swiss, parmigiano), etc.

*I don’t really recommend using jamon iberico though – it’s a bit of a waste of a fine ham since it will get cooked through and the fat will render out. Have yet to try bresaola but it is a possibility.

– Use creme fraiche/ sour cream instead of pure cream.
– Stir in some harissa for little kick.
– Use a combination of a stringy cheese (mozzarella, preferably bocconcini) and a strongly flavoured one (parmigiano, failing which, grana padano) for both texture and taste. Feta won’t melt properly but will be delicious too.

7 Responses

  1. ~Christine~Leng

    ooh. I love baked eggs! thanks for sharing babe!

  2. foodbin

    simple and delicious.

  3. Selba

    Sounds yummy! Gonna try it someday 🙂

  4. backStreetGluttons

    We very like the well balanced egg-cup dunno the name in Sushi King , is that similar ?

  5. "Joe" who is constantly craving

    in that case take out prosciutto too, literally the italian version of jamon..

  6. jeen

    joe, jamon iberico is markedly different from prosciutto. Prosciutto is comparable to standard jamon/ jamon serrano but nowhere close to iberico. Hence my willingness to sacrifice prosciutto fat but not iberico fat!

  7. Bangsar-bAbE

    jeen – Jamon iberico… *heart*

    BSG – Haiyo…sushi king's egg custard is nothing like this!!

    Selba – Enjoy!

    foodbin – Yes, very. =)

    Christine – Must thank jeen for this, not me. 😉

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