There were a couple of fun recipes I planned to post this weekend but I ended up getting distracted by my breakfast this morning, so you get to read this one instead. Lately my weekday breakfasts have been quick and uneventful so that I can get out the door on time, so I’m really relishing having more “fun” breakfasts on the weekends. Crepes, French toast, omelettes…. you know the type; all the fun brunch type food that you don’t always have time to make in the mornings before work. Not wanting to do the scrambled egg scene and (oddly enough) not craving an omelette, I decided to try my hand at some baked eggs for a little something different.
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 onion, 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 cost a lot? 🙂