Ah, the luxury of a weekend breakfast….No rushing out the door grabbing a yogurt or granola bar and gulping coffee on the run!
Seriously, that is not my weekday morning routine but I know it’s one that so many others do because of crazy, tight schedules. I’m a morning person so I wake with eagerness to starting a fresh new day, purposely waking early enough to get in my yoga, shower, dress and have no less than 20 minutes remaining to sit down to breakfast, my favorite book to read and leisurely sip my espresso. True this only happens because my breakfast tray is prepared the night before and baked eggs are not on my weekday menu!
Saturday also tends to have a long list of chores and errands but come Sunday when there’s no rush to be anywhere, treating myself alone or with guests is pure pleasure. I still desire simplicity, no need to ruin my relaxing morning with pots and pans banging around my kitchen and last-minute sauces to prepare. The luxury and pampering of a weekend breakfast means creating an unfussy yet enticing meal.
Whether I’m preparing for one or more, baking eggs individually in ramekins allows for lots of creativity and a specially prepared serving. A few of my favorite combos are black forest ham, brie and chives or Canadian bacon, goat cheese, artichokes and sage. Another is precooked sausage or prosciutto, fontina, and basil. For meatless I like spinach, diced seedless tomatoes and feta. The base is just two eggs, a half teaspoon of butter per ramekin and a splash of cream or milk!
Baked Eggs with Ham, Brie and Chives
Serving for 4:
8 large eggs
2 teaspoons butter
4 teaspoons cream or milk
1/2 cup black forest ham, diced (about 2-3 slices)
1/2 lb of brie, diced into small pieces, rind removed
2 tablespoons chives, chopped
Kosher salt and freshly ground pepper
Preheat oven to 350 degrees. Prepare a roasting pan that is large enough to hold the four 6oz ramekins. Bring a pot with about 4 cups of water to a boil. Butter each ramekin with 1/2 teaspoon of butter. Break in two eggs and a teaspoon of cream into each ramekin. Divide up the remaining ingredients into each ramekin. Pour the boiling water halfway up around the ramekins to create a water bath. Cover the pan with foil and bake for about 10-12 minutes. The whites should be firm and the yolks soft.
Carefully remove the ramekins, plate and serve at once. Note: if you’re prepping ahead for guests, you can fill the ramekins several hours ahead of time and store in the fridge until it’s time to bake.