Easy Basil Parmesan Baked Eggs

Basil Parmesan Baked Eggs

I had these eggs at a lodge in Arkansas a couple of years ago on a fly fishing trip. So, with guest in my house and needing to prepare a dozen eggs to all be ready at the same time I decided to recreate the dish. They turned out fabulous and everyone enjoyed them.

Ingredients:

• 12 eggs
• 1 cup of chopped fresh basil
• 1 cup of shredded Parmesan cheese
• 12 tablespoons of milk
• salted butter
• salt and pepper

Preheat your oven to 350 and grease or butter a 12 cup muffin tin.

Mix the basil and Parmesan cheese together then place equal amounts in the bottom of the muffin cups. Crack one egg into each of the muffin cups. Dot each with butter and 1 tablespoon of milk. Season with salt and pepper and bake for 15 to 20 minutes until fully cook.

 

Cheddar Cheese Baked Eggs

Ingredients for each egg:

• 1 egg
• butter
• salt
• black pepper
• 1 Tb milk
• 1 Tb cheddar cheese, shredded

Preheat oven at 350, grease a small ramekin with butter.

Crack the egg into the buttered ramekin. Dot with a little butter, sprinkle with salt and black pepper. Add 1 tablespoon of milk over the top of the egg then sprinkle 1 tablespoon of cheddar cheese over that. Place the ramekin on a baking sheet and bake for 15 to 20 minutes until the yolk of the egg is set. Remove from oven, garnish with parsley if desired, serve directly from the ramekin.

Suggestions: I love to use different cheeses with this recipe, Parmesan Cheese, Feta Cheese, White and Yellow Cheddar Cheese and Mexican Cheese. Try adding crumbled cooked bacon before adding the egg to the ramekin.

 

Baked Eggs with Spinach & Garlic

Ingredients:

• spinach, enough torn or shredded to lightly layer the bottom of each ramekins
• 1 clove garlic, minced
• eggs
• milk
• butter
• salt and pepper
• shredded cheddar cheese or grated parmesan cheese

Preheat oven 325. Butter ramekins or custard cups. Lightly layer the bottom of the ramekins with the spinach, then sprinkle the garlic on top of the spinach. Break 1 egg into each ramekins. Sprinkle with salt and pepper. Top with 1 Tablespoon of milk, then dot with butter. Sprinkle 1 Tablespoon of your cheddar or parmesan cheese. Bake for 18 to 25 minutes, until yolks are thickened thoroughly. I enjoy eating this directly from the ramekins but have also let them sit a little then plated them atop german fried potatoes.