Baked Eggs

Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favourite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.

butter, for ramekins
4 tsp. heavy cream
8 large eggs
sea salt
black pepper, freshly ground

Assorted Toppings:
peppadew peppers, drained
sautéed mushrooms and spinach
cooked crumbled bacon
crumbled feta or grated Parmigiano-Reggiano
toasted English muffins or a crusty baguette

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Generously brush 4 shallow (6") gratin dishes, ramekins, or small oven-proof skillets with unsalted butter.

Add 1 tsp. heavy cream and crack 2 eggs into each ramekin; season with salt and pepper.

Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9-11 minutes. Serve with English muffins or toast.

Makes 4 servings.

Cook's Notes: Our formula of 2 eggs, 1 tsp. of heavy cream, and ¼ cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes.

Variations:

• Sautéed Mushroom Topping: Trim and thinly slice 1 lb of mixed mushrooms. In a large skillet over high, heat 2 Tbsp. extra-virgin olive oil; add half of the mushrooms. Season with salt and pepper. Cook, stirring, until golden, 4-5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding another 1 Tbsp. oil and 2 tsp. fresh thyme when seasoning.
• Sautéed Spinach Topping: In a large skillet over medium-high, heat 1 Tbsp. extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 oz fresh baby spinach and cook, tossing, until wilted, 2-3 minutes. Season with salt and pepper.