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.

BULLSEYE

Early this morning I received a text from my brother...."Hey Sis, How do you make a bullseye again?"  Which, obviously, spurred this post.  I immediately went to work...slaving in front of the stove. hahaha Just kidding.  These are the easiest to make and they taste wonderful.  Some of you may know these under a different name.  My old roommate, BG, his family called them "One eyed Egyptians."

BullsEye

Eggs
Bread
Butter

Take your bread and butter both sides.

Then find a small glass (or just use a knife) and create a hole in the middle of the piece of bread.  Be sure to use a small glass because if the hole is too big it will rip while cooking.

 

Over medium-high heat, melt a pat of butter or use cooking spray and place bread with hole in it and the left over hole itself (which will also have butter on it) in the pan and let "lightly" brown on one side. I say "lightly" because you will be turning it back onto this side to finish cooking off the egg so you dont want to overdo it this time around.

Flip bread (and hole,) and dollop a small amount of butter or spray more cooking spray into the middle of the hole in the bread. This will allow the egg to not stick to the bottom of the pan.

Break egg into hole in bread.  I leave the yolk intact so that it will ooze yumminess when I eat it but if you would like to break while cooking instead-- feel free.  Cook until your liking on that side, then flip back over to original side to finish the cooking of the egg.

 
Serve with toasted hole on top.

When I read this over it seems a little confusing but you really can't screw this up.  Even if the bread breaks and the egg breaks, it will still taste wonderful!

(Call me if you need me brotherman....miss you.)