Ok, so for my job I usually make breakfasts, although on occasion (that seems more common these days), I have to make lunches or dinners (alright, usually it's dinners). I made a version of the following once with smoked salmon from a cook book and it was amazing! I LOVED it with the salmon, however some people think having fish for breakfast is a bit weird. Isn't it all about the flavor people? So I decided to tweak the recipe a bit and make it more "vegetarian friendly" and no salmon, altho I highly recommend it that way! Last spring we had a Ladies' Brunch for our church, typically I'll make this dish in individual ramekins, however I figured on a much larger scale I'd try making it in a 13x9 pyrex dish. Of course the cooking time had to be varied considering the large size of the dish itself. So, with that being said, you can make these baked eggs either individually (which I recommend for time's sake and smaller servings) or you can make it like a casserole. My father in law loves this dish. When he was out visiting us last time, I made it for him the first day he was here for breakfast. Needless to say, he requested it every morning for breakfast during his stay here! He even went out and bought his own ramekins to make it at home for himself! LOL! So per several requests for this recipe, here goes! Hope you all enjoy them as much as we do!
Vegetarian Baked Eggs:
4 ramekins
4 eggs
8 Tbs heavy cream
3 stalks of scallions (green onions) chopped
1 bag of frozen spinach thawed
1 bag shredded parmesan cheese
salt and pepper to taste
Prep:
*Preheat oven to 350 degrees.
Line each ramekin with a layer of thawed spinach (squeeze excess juices and water out). Sprinkle a generous layer of the chopped scallions. Add a generous layer of parmesan cheese (about 2 Tbs) over the scallions and create a little "basket" to hold the egg in (that means an indentation in the middle of the layers). Break the egg carefully into the "basket" not breaking the yolk. Pour 2 Tbs of heavy cream over the egg and add salt and pepper to taste. Place ramekins on a cookie sheet and bake for approximately 20-25 min. or until yolk is set.
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Hey Jen! So please do provide the alternative recipe featuring the salmon. Thanks! Jeannette E.
ReplyDeleteHey Jeanette, Ok, instead of spinach, substitute 2oz smoked salmon per ramekin. Leave out the parmesan and scallions. No salt is needed in the smoked salmon variation because of the salt content of the fish. Use about a 1/2 tsp fresh chopped chives in place of the scallions, and sprinkle the top with a little freshly ground pepper. Follow above recipe with the substitutions. If you have any questions let me know. :)
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