Baked Eggs

I love eggs. I could create an entire blog about nothing but eggs. One of my new favorite ways to make them, and healthier than fried, is to bake them. It’s simple, no fuss and a thing of beauty.

And since this is January 1st, I thought it appropriate to post this recipe since it’s an excellent New Year’s morning remedy breakfast.

So just follow these simple steps and enjoy.

2 eggs
2 pinches of dried oregano (or your favorite herb)
salt & pepper to taste
1 teaspoon of shredded Swiss cheese / divided

Preheat oven to 375 degrees.
Coat two small ramekins with non-stick spray (I prefer olive oil spray).
Crack and drop one egg in each ramekin.
Lightly dust salt, pepper and oregano on top of each egg, then sprinkle shredded Swiss on each.

Place ramekins on a cookie tray and put on middle rack in oven. Bake 10-14 minutes, depending on how “done” you like your yokes. I land mine somewhere around 12 minutes.

When done, immediately run a butter knife around the edges to loosen the egg. Slip the knife or a fork under egg and it should just pop out.

You can use a variety of combinations of herbs or cheeses. The above is just my favorite. But I’ve also used a cheddar with salsa, Gruyere with thyme, and so on. Get creative!


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