Easy Breakfast. Baked eggs

Easy Breakfast. Baked eggs

I was reminded recently, over a great but ridiculously sweaty breakfast at Epicurious, an ultra-popular cafe along Robertson Quay, just how much I enjoy baked eggs for breakfast. Of course, I am a egg freak to begin with; I could happily eat eggs for brekkie seven days a week.Epicurious’ baked eggs were lusciously runny. Cooked with a generous helping of bacon and cream, and served with toast soldiers, they are simple yet entirely satisfying.

Ingredients

  • I was reminded recently, over a great but ridiculously sweaty breakfast at Epicurious, an ultra-popular cafe along Robertson Quay, just how much I enjoy baked eggs for breakfast. Of course, I am a egg freak to begin with; I could happily eat eggs for brekkie seven days a week.Epicurious’ baked eggs were lusciously runny. Cooked with a generous helping of bacon and cream, and served with toast soldiers, they are simple yet entirely satisfying.
  • After that breakfast, I became a little obsessed, as I often do, with having great baked eggs at home. For the next week, I made baked eggs every single morning, trying to perfect cooking times and temperatures, while also trying to decide what the best combination of ingredients would be.
  • I’ve decided that my favourite combo is a pretty simple one, bacon and spinach with a hollandaise cream sauce and topped with gruyere. The recipe is below. Please note that your oven may require you to adjust the time. Plus you may prefer your eggs a tad more cooked or a tad runnier.
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  • Baked eggs with spinach and bacon
  • 4 eggs
  • 2 tablespoons bacon lardons
  • 2 tablespoons finely chopped spinach
  • 2 tablespoons Roza’s Hollandaise
  • 2 tablespoons cream
  • 3 tablespoons grated gruyere
  • salt and pepper
  • You’ll need 2 medium ramekins or glass cocottes. I really like the Wagenfeld egg coddlers. Make sure whatever you use is large enough for 2 eggs plus the additional ingredients.
Read the whole recipe on Chubby Hubby