Thursday, 9 August 2012

Baked Eggs

I returned home to a newly renovated interior! All the walls have been re-painted and we got hardwood floors installed all throughout the house. The best part, I am a little ashamed to say, is the kitchen. New granite countertops, viking appliances, a garbage compressor and much much much more. I barely cooked before I left for school, but that's probably because our kitchen was extremely rough on the eyes. But now, O have been loving this new kitchen and since my return five days ago form London, i've tried a new recipe every day, thanks to Pinterest! On the menu this morning for my dad, my version of baked eggs.

Baked Eggs
  • 2 tbsp. butter, for greasing
  • 8 eggs
  • 1/4 cup Parmesan, finely grated
  • 2 tbsp. rosemary, roughly chopped
  • 1 tsp. pumpkin spice, grated
  • 4 Hillshire Farm sausages,
  • 4 bsp. single cream (18%) or low-fat milk can be used as an alternative
  • salt & pepper to taste
  1. Preheat the oven to 400F degrees.  Set aside 4 x 1/2 cup ramekins, lightly greased with butter. Then, start a kettle and bring to a boil and have a small roasting pan available.
  2. While the oven is preheating, saute the sausages over medium-high heat for 2 minutes per side, until slightly browned. Remove and then chop. Reserve.
  3. Add 1/2 tbsp. of single cream to the bottom of each ramekin along with the nutmeg and half the rosemary.
  4. Carefully crack the eggs into a bowl before transferring to the ramekins. Transfer two eggs to each ramekin and season with salt & pepper. Add the other 1/2 tbsp. of cream around the edges of each ramekin and top with the remaining rosemary. Put the sausages into the egg. Add the grated Parmesan over top.
  5. Place the ramekins in the roasting pan and add enough of the boiling water so it comes up a third of the way up the ramekins.
  6. Bake for 15 minutes, or until the white of the eggs are just cooked.
  7. Serves 4.
Happy baking! My dad sure loved it, or at least he said he did. 

xx elizabeth