Emerils Breakfast In Bed Baked Eggs Recipes

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SHIRRED EGGS



Shirred Eggs image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon unsalted butter
4 thin slices Virginia ham, about 1/2-ounce each
8 large eggs
Salt and freshly ground black pepper
8 tablespoons heavy cream
8 tablespoons grated Swiss cheese
2 teaspoons chopped parsley leaves
1 teaspoon chopped fresh chives

Steps:

  • Heat oven to 375 degrees F.
  • Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
  • Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.

EMERIL'S BREAKFAST-IN-BED BAKED EGGS



Emeril's Breakfast-in-Bed Baked Eggs image

This Mother's Day, bake eggs in individual dishes to share with Mom when she wakes up.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

1 cup all-purpose flour (spooned and leveled)
Coarse salt and ground pepper
2 large eggs, separated
1 1/4 cups whole milk
2 tablespoons unsalted butter, plus more for ramekins
1/2 cup finely diced yellow onion
3 ounces ham, diced medium (1/2 cup)
2 ounces Gruyere, grated (1/2 cup)
2 tablespoons chopped fresh chives
Unsalted butter

Steps:

  • In a medium bowl, sift together flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center of flour mixture; whisk egg yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup milk to form a smooth batter. Let rest at least 30 minutes (or refrigerate in an airtight container overnight).
  • Preheat oven to 425 degrees. Butter six 4-ounce ramekins. In a medium skillet, melt butter over medium. Add onion and cook until translucent, 8 minutes; let cool 10 minutes. Divide onion, ham, and Gruyere among ramekins.
  • Whisk egg whites until soft peaks form. Gently fold into batter with a rubber spatula. Spoon over onion mixture and sprinkle with chives. Place ramekins on a rimmed baking sheet and bake until golden and puffed, 18 to 20 minutes. Serve warm.

Nutrition Facts : Calories 226 g, Fat 11 g, Fiber 1 g, Protein 12 g, SaturatedFat 6 g

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