The beauty of baked eggs is that there's a lot less work involved compared to making other egg dishes. Omelettes involve flipping and that proper filling-to-egg ratio; frittatas, although delicious and a great way to use up leftovers, involve a bit more prep; and doing the Eggs Benedict scene can also be a bit of work if you're not too good at egg poaching (I giggle all the time at that scene in Julie & Julia when they finally get it right. "It's kinda cute..."). With baked eggs, you pretty much add a fun filling to your ramekins, crack an egg or two on top, and let the oven do the work so that fifteen minutes later you've got a lovely little breakfast. The "fun fillings" are also a wonderful thing as the possibilities are simply endless. From cheese to vegetables to cured meats, you can combine just about anything with your eggs to get a great little flavor combo. As I'm running pretty low on ingredients right now, I decided to use up the last of my baby heirloom tomato mix and sauté them with a bit of onions, sweet bell peppers and plenty of garlic as my egg accompaniment today.
But the very best part of these is that they're only about $1 apiece! You could easily make these for guests for a nice weekend brunch and wow them with a lovely, delicious breakfast that won't set you back a ton of money. Who says fun breakfasts have to be cost a lot? :)
Baked Eggs with Tomatoes & Peppers (makes 2 servings: total cost per serving: $1!)
2 large Eggland's Best eggs
1 t butter
1/2 c finely chopped tomatoes
1 T finely chopped onions
1/8 c chopped peppers of your choice
1 clove garlic, minced
Salt & pepper to taste
Cilantro for garnish
Preheat the oven to 400°. In a small skillet heat the olive oil and add the garlic and onions. Cook over medium heat for about or until the onions begin to soften. Add the tomatoes & peppers, season with salt & pepper, and cook for another minute or so (just long enough to have the flavors combine but not overcook as they'll finish cooking in the oven).
Grease the ramekins with a bit of the butter and add equal amounts of the tomato & pepper mixture into each. Make a small indentation in the middle and crack one egg into each indentation. Place in a shallow baking pan and bake in the middle of the oven for about 10-15 minutes, depending on how "set" you like your eggs. (For more than 2 servings, cook for 15-20 minutes.) If you have extra tomato mixture, add a bit on top, garnish with a sprig of cilantro and sprinkle with a bit more ground pepper, and enjoy!