Originally, I had something else planned for today but instead have pushed it back for next week once I’m feeling better.
Last week, a friend dropped off about four dozen eggs so I’ve been trying to use up as many as possible. Which isn’t such a bad thing considering after my infusions, I have to pack as much protein and calcium into my diet as possibly and these little guys get the job done with ease. Is there anything better than über fresh eggs?
These baked eggs are satisfying and easy to do. I like to pop these in the oven and do some other things while I’m getting ready in the morning. You can whisk the egg or simply crack it open and pop it in the ramekin like I do (I like runny yolks to dip my toast or muffin into.) If you have leftover sautéed veggies from the night before, you can add them to the delicious concoction. I personally love these with mushrooms and red bell peppers, with a slice of fresh avocado and salsa on top, but didn’t have any lying around so I stuck to my original recipe.
In the past, I’ve made these for brunch when we’ve had guests over and I’ve even made them on mornings when I was extremely hungover and wished for death (we all know how that feels, gin, bad!)
1 tablespoon grated cheese
1 tablespoon chopped ham
1 teaspoon fresh chives
Preheat oven to 350º
Place baking dish in oven with about 1/2 of water in the bottom.
Place all of the ingredients into a 1/2 cup ramekin (or 1 cup if you’re using two eggs and more veggies) and bake for 15 minutes, or until the egg is done to your liking.