Saturday, January 9, 2010

Baked Eggs with Thyme and Dill

I'm going to start out by saying, "I love ramekins!"  I own a million of them.  When I see them at the store in different colors, sizes and shapes, I want to buy all of them.  So, when I saw this recipe, it gave me the perfect excuse to use my beloved collection of porcelain white babies! I used 1 cup ramekins in this recipe but any size would work.

Now, I must tell you that I had to make this recipe 5 times before I could get my cooking time correct.  I think it was in part due to my "cheapy" oven and maybe the size of the egg (there may have been a lil' user error as well but we won't mention that.)

There is something about taking strips of toasty bread, dipping it into the runny yolk, that is homey and comforting.  A perfect morning treat!  The addition of herbs adds wonderful flavor and depth...Feel free to use other flavor combinations.  You will not be disappointed.

Baked Eggs

Cooking Spray
4 eggs - I used large eggs
4 T of heavy cream (I used half and half)
spinkle of salt
sprinkle of pepper
sprinkle of fresh thyme
sprinkle of dill
sprinkle of paprika

Preheat oven to 350 degrees.

Take your ramekins and spray them with cooking spray.

Break an egg into each and top with 1 T of heavy cream.

Sprinkle on your salt/pepper and herbs.

Place ramekins in a cooking dish and fill dish with hot water approx 1/2 up the side of the ramekins.

Place in oven and cook for 15 minutes.

Serve with toasted bread cut into small strips for dipping.

I would experiment with this before trying to serve to guests.  The cooking time and temp in which to cook will definitely differ from oven to oven.

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