Sunny Baked Eggs Recipes

SUNDAY MORNING BAKED EGGS

Steps:

• Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
• Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

SUNDAY SUNSHINE BAKED EGGS IN MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
• Divide the pasta sauce between the mushrooms and spread.
• Crack an egg into each mushroom.
• Pour cream over the eggs, drizzling to try to cover the whole surface.
• Place mushrooms in the oven for 10 minutes.
• Remove from oven and sprinkle over the cheese, then return to oven.
• Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
• Garnish with parsley, if using, then serve immediately.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

FRIED EGGS, SUNNY SIDE UP

Steps:

• In a heavy 10-inch skillet, heat the butter over medium heat until it begins to sizzle and look hot.
• Break an egg into a custard cup, small bowl or saucer. Slip the egg carefully into the skillet. Repeat with the remaining eggs. Reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook. If they stop sizzling, turn up the heat a little.
• Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened.

SUNNY SIDE-UP EGGS

Steps:

• Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
• Crack the eggs into the pan. As the oil gets hotter you'll see it start to change the color of the eggs. If the oil starts to spit it's because it's too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
• When they're ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast - no need to butter it - with a sprinkling of the sea salt and freshly ground black pepper.
• Delicious served on some 7-grain bread.

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

PERFECT SUNNY-SIDE-UP EGGS

Steps:

• Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

32 BEST WAYS TO COOK WITH EGGS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an egg dish in 30 minutes or less!

SUNNY-SIDE UP EGGS RECIPE

Steps:

• Gather the ingredients.
• Break each egg into a small bowl or ramekin.
• Heat 2 teaspoons of oil in a nonstick skillet over medium heat until it is shimmering. Turn the heat down to low and then, one at a time, slide the eggs into the pan.
• Place a lid or plate on the pan so it is tightly covered. Cook the eggs, covered, for about 2 1/2 minutes, or until the whites are firm and the yolks are still bright. If your low heat setting is on the hot side, begin checking the eggs after about 2 minutes.
• Arrange the eggs on a plate and sprinkle with kosher salt and freshly ground black pepper.

SUNNY BAKED EGGS

Steps:

• Preheat oven to 400F While the oven preheats, place a pan of water in it, large enough to hold the number of ramekins you are preparing. Into each lightly buttered ramekin, place the ham, parsley and Brie. Refrigerate, covered if not using immediately. When ready to prepare, into each ramekin, break 2 eggs, top with cream and place into water bath. Bake, uncovered, 20 to 25 minutes or until top is opaque and firm to the touch. Dust with black pepper and serve.