Basic Baked Eggs

Basic Baked Eggs

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Nowadays you can find recipes galore online (here for example) and print or bookmark until your hearts desire. But there’s just something about being able to hold a book in your hands, the feel of the pages, the wholeness of someone’s work – someone’s creation.

With that said, a few years ago I picked up Nigella Lawson’s “Nigella Express” as a Christmas gift for my sister. My sister, Carole, has yet to see it as I kept it for myself after looking through it more closely before wrapping. Merry Christmas to me, huh? Don’t worry, she did get a nice replacement gift.

Like many other cookbooks or cooking sections of my favorite magazines, I enjoy perusing the photos and stories that accompany the recipes, rarely recreating a recipe to the tee. But I think that’s the sign of a well done cookbook – to inspire, to push you forward in creating wonderfulness in your own kitchen.

“Nigella Express” is no exception. Nigella weaves her personality and wit throughout every page of yummy goodness in a down to earth, approachable way. The book’s concept is “good food, fast” and there truly is a great compilation of quick entrees, desserts, and party foods that are sure to impress the taste buds, and not leave you a harried wreck in the end.

Lately I’ve been trying to think about the holidays. Planning ahead some “go to” dishes, and do a little freezing. So a few nights ago, as my husband watched baseball, I pulled out Nigella’s cookbook, and with pencil and paper started looking for inspiration. While late night is horrendously known for sweet cravings, Nigella’s Ouefs En Cocotte (baked eggs) caught my eye.

I’m so terrible about regularly eating breakfast but this looked too easy to pass up. So while in town the next day I looked for some ramekins (which I found at Marshall’s for $7.99/set of 4) and prepared to bake some ouefs.

Basic Baked Eggs

Basically all you’ll need is eggs, some half and half (or heavy cream) and some favorite combination of herbs. Of course, as Nigella mentions in her book, you can get creative with these adding cheese, ham, bacon or whatever strikes your fancy.

bakedeggs3

I decided to make my own version with dill, along with a little spice, and replaced the recommended heavy cream with half and half.

Basic Baked Eggs

These ouefs were outstanding! Quick, simple, but a little fancy looking, these would be a great morning welcome for any overnight guests. And “toast sticks” (or whatever you want to call em) are the perfect compliment.

Basic Baked Eggs

The prep couldn’t be easier, but I ended up playing with the temperature and cook time to get it just right for us. If you want your eggs a little underdone you’ll have to adjust and vice versa. One thing to keep in mind is that the carry-over cooking can take them from just right to overdone quickly. So I’d recommend doing a trial run before testing it on guests.

Basic Baked Eggs

Enjoy!

Basic Baked Eggs
 
Adapted from Nigella Lawson.
Serves: Makes 6 servings.
Ingredients
  • 6 half cup ramekins
  • butter (for greasing ramekins)
  • 6 eggs
  • 6 tablespoons half and half
  • dill (enough for a pinch for each dish)
  • ground cayenne pepper (enough for a pinch for each dish)
  • salt (enough for a pinch for each dish)
Instructions
  1. Preheat oven to 350° F and put a full kettle (or pot) of water on to boil.
  2. Grease each ramekin with butter.
  3. Crack one egg into each ramekin.
  4. Add a tablespoon of half and half to each ramekin.
  5. Into each ramekin put a pinch of dill, ground cayenne pepper and salt.
  6. Place ramekins baking dish and fill baking dish halfway up ramekins with the boiling water.
  7. Place baking dish in oven and bake for 15 minutes.
  8. Remove from oven and carefully take each ramekin out of baking dish.
  9. Serve warm.

Comments

  1. 1

    says

    I’ve never tried baked eggs or Nigella’s recipes. Thanks for sharing this one. It looks nice and simple. I’ll have to give it a whirl!

  2. 2

    says

    This is a great recipe – my family has called it “Nestled Eggs”…I’m sure it’s got a million names!!
    Where did you find your gorgeous ramekins – I am forever looking for new and interesting ones!

  3. 3

    Mom says

    I recently went to a Woman’s Retreat with our church at which they served omelets in the morning that had been made by putting ingredients of choice in a zip-lock freezer bag, then placing down in boiling water until done. (Sorry, I forgot to ask how long to leave in the boiling water.) It was truely the first time I had ever eaten an omelet that was cook and served from a freezer bag. It was delicious and really an easy way to make a lot of individual omelets. I can see this working on camping trip or during the holidays when you have lots of guest that may or maynot come down for breakfast at the same time. Just have the water hot and the ingredients out and everybody can choose whatever they want in their omelet. Enjoy.

  4. 4

    says

    I’ve never had baked eggs, but I really love your presentation. It takes such an easy breakfast and makes it a lovely way to start the day. Thanks for sharing it!

  5. 5

    says

    I’m always looking for good ways to serve eggs to serve to brunch guests. I get tired of the same old frittatas and I LOVE the look of these. What a terrific idea!

  6. 6

    says

    I LOVE these! I hate overdoing the meals when we there are guests, because I’m exhausted enough shuffling them around the city. This looks perfect for a light brunch — gorgeous, delicious, with minimal effort. I might have to grab those ramekins, too. They’re adorable!

  7. 10

    cbp says

    A tip for serving many people at once is to bake the eggs in muffin tins. My sister does this for our family Christmas Brunch Buffet. The ramekins are cuter but this way accommodates more people than she has ramekins for. I’m a sucker for dill and cayenne pepper… can’t wait to try your Yum Yum version! Really love your recipe ideas missamy!

  8. 11

    Lisa says

    These look fun and because I am a missionary overseas who runs a hospitality house… it would be nice to be hospitable in the morning instead of what I usually am, which is the polar opposite of hospitable. Can’t wait to try these. Thank you so much for sharing.

    Oh, one other thing. Your website is nicely done and your food blog is well written. :)

  9. 12

    Susan says

    Just made these for breakfast, they were wonderful and so quick and easy for a nice working day breakfast..I did add some bacon bits and next time will try with a little ham. Lovely photos!

  10. 13

    Rachel says

    Oh my…these look so yummy! I will have to try them soon! I can’t wait to get Ree’s cookbook! I use her recipes all the time, and OMG, they always turn out so good! =)

  11. 14

    says

    What a lovely post, the eggs look wonderful and I love those dishes, too cute. Great colors!!! I have only made baked eggs once before but we loved it, made a great dinner. I will have to try this recipe!! I am going to add you to my must cook list!

  12. 15

    says

    I love that cookbook and I have a fun story to go with it… but I think you’ve just inspired a blog post :)

  13. 16

    Harriett says

    I just found this recipe on your website and had to make them for my family for breakfast this morning. They loved them. Thanks!

  14. 19

    Angie says

    . I was looking to try something different this morning for b’fast, found this recipe, saw how easy it was, and had it ready to eat in no time at all. I made garlic bread using French bread cut in half to dip them in the eggs.(Just put the tray in the oven with the eggs 7 minutes before the eggs were finished). Soooo good, the dill and pepper were a great combo. We’ll be having these again soon. Thx.

  15. 20

    says

    I can’t think of my breakfast without egg and these look so tempting! Would love to dip my bread into it! I must try it soon!

  16. 21

    blake says

    I just tried your recipe after coming across it while searching for Nigella’s one… im no cook by any stretch of the imagination but what i’ve made using your guide is SOOO DELICIOUS AND EASY!!! WOW!! thank you!!

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