Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, baked egg. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Follow this guide for how to bake eggs in the oven and you will have an easy-to-make, high-protein snack Ya really can't go wrong with learning how to bake eggs in the oven, it's total game changer! Breakfast is the most important meal of the day they say, so Jamie wants to give us some inspiration to try something other than poached. Make the most of eggs with our top tasty baked eggs recipes. From lazy lunches to easy brunches, protein-packed eggs will power you up for the day.
Baked egg is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Baked egg is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook baked egg using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baked egg:
- Make ready 1 large egg
- Get 2 tsp heavy cream
- Make ready Salt & pepper to taste
- Take 1 tbs shredded cheese (I used mozzarella)
Baked eggs are a fall and winter food for me. The trick to making baked eggs is to cook them just to the point where the yolk is still totally runny and the white is nicely. Baked Eggs in Sweet Potato Hash. This brunch dish is one-skillet happiness.
Instructions to make Baked egg:
- Preheat oven to 425. Spray muffin tin with cooking oil
- In a muffin tin break 1 egg in each hole (can cook 1-12 at a time)
- Pour heavy cream on top of the egg and don’t mix then add salt and pepper to taste.
- Top with shredded cheese and bake 12-13 minutes
Baked Eggs in Sweet Potato Hash. This brunch dish is one-skillet happiness. Because you simply cannot have eggs without toast. A good baked egg recipe is not only easy, but delicious, too! Try this breakfast egg bake from jamieoliver.com.
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