Thursday, June 24, 2010

Baked Eggs with Salsa

Yields: 2 3-in. ramekins, or 2 servings - I used smaller ramekins so I cut the ingredients by half


6-8 Tbsp. of your favorite salsa
2 eggs
2 tsp. milk or heavy cream
Sprinkle of shredded cheddar cheese
Salt and pepper to taste
Bread for toasting


Preheat oven to 350 degrees F. Generously butter two ramekins, or spray with nonstick cooking spray.

Spoon 3-4 Tbsp. of salsa into each buttered ramekin (enough to cover the bottom). Break one egg over the salsa in each ramekin. Drizzle each egg with 1 tsp. milk or cream. Sprinkle with salt and pepper.

Place the ramekins on a baking sheet and bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15-20 minutes. Sprinkle each ramekin with cheddar cheese and return to the oven just to melt the cheese, about 1 minute. Serve with buttered toast.

*Recipe adapted from Willow Bird Baking

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