Preheat oven to 400\u00b0F. Lightly coat 2 - 8 oz ramekins with oil.
Combine heavy cream, chives and Parmesan then pour evenly into prepared dishes. Break 2 eggs into each dish. Season. Place dishes in a small roasting pan. Pour boiling water into roasting pan a 1/3 of the way up the side of the ramekins. Bake for 10 mins, or until egg yolks are just set.
Spread salmon cream cheese over toast. Serve with baked eggs.
he dish.
Add the eggs; break egg yolks with a
Preheat oven to 350* F.
Greasing 2 ramekins with a little olive oil. Open an egg into each one of the bowls and sprinkle with a little salt and pepper.
Divide the cheese between the two cups, without covering the yolk of the egg, and top with 2 1/2 tbsp milk.
Bake for 5-10 minutes until the eggs are cooked but smooth.
Toast and butter bread. Serve warm baked eggs with toast.
Butter outside of bread; stuff into muffin tins forming a cup.
Start to build; if using ham put in cup.
Place eggs in cups; if you want plain stop here and bake.
Add toppings ending with cheese on top. The sausage goes on side sticking up.
You can use whatever cheese you like.
You can mix up the toppings to have a completely different flavor and you can microwave later.
Bake for 10 mininues for softer eggs 15 minutes for yolk done at 375 degrees Fahrenheit until eggs are done.
Preheat oven to 200C-Gas Mark 6, Fan Oven 190\u00b0C.
Grill bacon until crisp.
Finely slice mushrooms and fry with sliced onions in olive oil until softened.
Divide between 4 small shallow dishes - and then crack an egg into each one, topped with a tablespoon of creme fraiche and season well.
Bake in oven for 8-10 minutes or until egg is set, ship the crispy bacon into pieces and sprinkle over the baked eggs serve with plenty of crusty bread.
he center of the sauce for the eggs.
Crack each egg
For the yellow food dye: Bring
FOR THE EGGS:.
In a non-stick
Preheat the oven to 400\u00b0F. Brush four 3/4-cup baking dishes with oil.
Heat 1 tbsp of olive oil in a medium skillet on medium heat. Cook the red onion, mushrooms and parsley, stirring, until the onion softens.
Remove the pan from the heat. Stir in half of the Brie cheese. Divide the mushroom mixture among the dishes. Break 2 eggs into each dish.
Bake for 5 mins. Increase the oven temperature to 425\u00b0F. Sprinkle the remaining Brie cheese over the eggs. Bake for 5 mins or until the eggs are set and cheese melts. Serve hot.
eat. Saute bacon and onion for 3-4 mins, until onion
garlic and sausage and saute for about 10 mins until the
Preheat oven to 350\u00b0F. Grease a 6-cup muffin pan then line each hole with 4 slices of ham, extending ham above edges. Set aside. Cover spinach with boiling water and set aside for 1 min. Drain and rinse under cold water. Squeeze out excess liquid then mix with ricotta and distribute between cups. Whisk eggs and milk, season and distribute between cups. Bake for 20 mins, or until set. Remove from oven, let cool for 5 mins in pan then transfer to serving platter.
emon juice.
Add the eggs and cover, cooking until the
nd seal tightly. Let steam for 10 minutes. Peel chiles and
lace 6 eggs into boiling water and set time for 7 minutes
omatoes and thyme and cook for 3 mins. Add creme fraiche
Preheat oven to 425\u00b0F. Melt the butter in a saucepan and saute the onion and garlic for 4 mins. Add spinach, cover saucepan, and allow spinach to wilt. Season with salt and nutmeg. Remove from heat.
Distribute the sliced Gouda between the baguette slices, bake for 5 mins, then remove from oven. Reduce heat to 300\u00b0F then divide spinach between 4 ramekins. Break an egg into each ramekin and bake for 10 mins. Season. Garnish with cheese toasts, parsley and ground pepper.
Preheat the oven to 425\u00b0F. Crack the eggs into 4 small lightly greased gratin dishes or ramekins. Sprinkle with cheese and 2 tbsp of the chives.
Bake for 8 mins until the eggs are just set and the yolks are soft. Season well. Sprinkle with the remaining chives. Serve hot with warm crusty bread.
Preheat oven to 350\u00b0F. Lightly grease an 8 inch ovenproof dish. Heat the butter in a large frying pan on high. Saute the spinach for 2-3 mins, until wilted. Season to taste, then mix in the tomatoes. Transfer to the dish and make 4 shallow recesses. Crack an egg into each, then drizzle in the cream. Season and sprinkle with Parmesan then bake for 20-25 mins, or until the egg whites are set. Sprinkle with a little nutmeg and serve with toast and bacon, if using.
Cover spinach with boiling water. Set aside for 1-2 mins, until wilted. Drain. Distribute between 4 - 6 oz ramekins.
Gently crack an egg into each ramekin and season. Microwave on high for 40 seconds, until just set. Top with tomato and parsley. Serve with toast.