Creamy Baked Eggs Recipes

CREAMY BAKED EGGS

Steps:

• Make sauce first. Can be made in the microwave if you wish.
• Melt 2 tablespoons butter in saucepan and add the flour.
• Whisk together till smooth, and fry gently for a few minutes which will remove the raw taste of the flour. Do not brown the roux.
• Add the milk while whisking to avoid lumps, and cook the mixture till thickened. This will make a thin sauce.
• Off heat, add the grated cheese, and whisk till it melts.
• Add salt and pepper to taste.
• Beat the eggs in a bowl to combine.
• Saute the green onion in 2 tablespoons butter to soften.
• Add beaten eggs and bacon.
• Fry-scramble, and remove from pan while they are still quite soft (nearly set), and combine with the sauce.
• Stir together, and place in a buttered 11x7 inch baking dish.
• Butter the bread.
• Whirl in a food processor to make buttered crumbs.
• Sprinkle on top of the sauced eggs.
• Can refrigerate, covered, overnight for baking the next morning.
• Bake, uncovered, at 350°F for 20 minutes, till set, and crumbs are toasted.

CREAMY BAKED EGGS FOR TWO

Steps:

• Preheat the oven to 325 degrees.
• Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
• Sprinkle parmesan cheese on top, and then salt and pepper.
• Pour two tablespoons of cream over the egg mixture in each ramekin.
• Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.

BAKED EGGS

Steps:

• Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
• Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.