In my post about Christmas in Seattle, I mention that we had Baked Eggs for breakfast at Serious Biscuit. I have been experimenting with making them myself, and I think I have a good recipe now.
I think one of the interesting things about the baked egg dish is that it has all of the capabilities that you find in an omelet but the eggs are not dried out and hard cooked; the eggs of a baked egg dish are more like poached eggs; the yolk is still separate and is cooked soft. And the flavoring of the dish can be anything you like with your eggs; I will be using a small amount of meat and cheese. At different times, I have used both diced ham, and crumbled bacon as my meat. I have used both scallions and yellow onion at different times. And I have used both straight shredded cheddar cheese, and a mix of cheeses with success. Again, your imagination is the limit to what you can do.
Perhaps the most difficult issue with this recipe is finding the right oven-safe dishes to use. They need to be about 10 ounce capacity for 2 eggs plus toppings. I have some small Corning casserole dishes that I like to use because they have a detachable handle I can use to move them into and out of the oven. I also have another set of Corning dishes with handles that work. Some people have ramekins that are large enough, but my largest ramekin is only 8 ounces.
So here is your base, starting recipe.
- 1/2 Tbsp butter
- 2 eggs
- 1 oz. ham, diced
- 1 oz. cheddar cheese, shredded
- 1 oz. green onion, diced
Preheat the oven to 400 degrees F. While the oven is heating, prepare the eggs and topping.
Break the 2 eggs into a small dish ready to use.
Chop and dice the topping meat, cheese and onion into a second small dish; mix the topping so it is ready to use.
When the oven is at heat, place the butter in the cooking dish and let it melt in the oven and warm the cooking dish. When it is melted, empty the eggs into the cooking dish, and then empty the toppings on top of the eggs.
Bake the eggs for 8 minutes.
I find that I need to let my eggs cool for about 5 minutes before I try to eat them; they are hot! But they are so enjoyable with the soft yellow yolks all in one piece, and the white also seems to be fluffier than any fried cooking style.