This website looks best on browsers that support Web Standards, but its content is available on any browser or internet device.
Please download the latest versions of Internet Explorer (5.1 or higher) or Netscape Navigator (6.0 or higher).

d
Winter 2012

Eggcellent Breakfasts

by Kris Hughes

I promised you folks egg recipes and here it is. I really enjoy this recipe because it can be used so creatively and its a great way to clean up all those bits and pieces from the fridge. It is also GREAT for when company comes and you need something quick and hardy. The gooey egg yolk and the bread make for a wonderful breakfast that is a little off the beaten path but still has a down home feel to it. Feel free to mix and match ingredients and have a little fun with this one.

Mexican Baked Eggs

3 TBS butter
3 slices of bread, cubed
1/2 pound of sausage cooked
6 eggs
4 oz can of chopped green chilies
1 cup shredded cheddar cheese
3 TBS heavy whipping cream

Preheat oven to 400 degrees while waiting for it to come to temperature prepare your ingredients. Put a half tablespoon of butter into each ramekin (you could probably use a muffin tin just as easily) and cover it with the cubed bread. Divide it evenly among six ramekins or your muffin tins. Put them into the oven for about 8 minutes.
Pull out the ramekins and evenly distribute the sausage between them, the crack one whole egg on top taking care not to break the yolk. Then top each with the green chilies, cheese and 1/2 tablespoon of the heavy whipping cream. Finish with salt and pepper. Bake for 12 to 15 minutes for an over easy yolk

Mediterranean
Baked Eggs

3 TBS butter
3 slices of bread, cubed
6 eggs
3 slices of bacon cooked and crumbled
1 cup spinach
1 tomato chopped
4 ounces of goat cheese or brie cheese crumbled or diced

Preheat oven to 400 degrees, while waiting for it to come to temperature. Cook your bacon until crisp and then lightly sauté your spinach for about thirty seconds in the bacon grease and set aside. Put a half tablespoon of butter into each ramekin and cover it with the cubed bread, divided evenly among six ramekins or your muffin tin. Put them into the oven for about 8 minutes.
Pull out the ramekins and evenly distribute the spinach between them and top each with one egg. Then top the eggs with the bacon, tomato, cheese and finish with salt and pepper. Bake for 12 to 15 minutes

 

Down-Home Ham and Cheese Baked Eggs

3 TBS butter
3 slices of bread, cubed
6 eggs
1/2 cup chopped ham
1 cup shredded cheddar cheese
3 TBS heavy whipping cream

Preheat oven to 400 degrees. Put a half tablespoon of butter into each ramekin and cover it with the cubed bread. Divide it evenly among six ramekins or your muffin tin. Put them into the oven for about 8 minutes.
Pull out the ramekins and top each one with an egg, chopped ham and cheese. pour on 1/2 tablespoon of the cream and bake for about 10 minutes.

 


Explore The Legend Magazine