21 September 2010

Baked Eggs by Any Other Name | NO-FAIL Brunch Idea

Shirred eggs...baked eggs...Oeufs en cocotte...no matter which name you prefer (or think sounds most delicious), we must share our new favorite NO-FAIL brunch dish – Baked Egg Cups.

SO versatile, SO tasty, SO presentable, and so EASY to make.  Just a few basic ingredients and then let your creativity take over!

Dress them up with brie, chevre, asparagus, chorizo, prosciutto and fines herbes…OR keep them casual with cheddar, bacon or sausage, and a sprinkling of chopped parsley.  Serve individually - at table - or from a buffet.

This is one dish that has become a permanent replay in our brunch repertoire.  And we're sharing this recipe for brunch success!


Baked Egg Cups
yields 6 individual servings
1 dozen large eggs
1 8oz package cream cheese (we like to use lower fat neuchatel)
1 cup milk or cream (skim or low-fat work well – use your preference)
2 cups chopped ham or bacon (cooked) or sausage (cooked)
1 cup shredded or crumbled cheese (take your pick, we love ‘em all ;-)
½ cup grated parmigiano
6 large flour tortillas
6 teaspoons (pats) butter
½ cup finely chopped parsley

Preheat oven to 325 degrees.  In a large cup muffin pan, carefully fan-fold each tortilla to fit into each cup.  It usually requires only two folds (see right).  We don’t find it necessary to grease or treat the muffin pan.

FYI - if this is more complicated than you'd like - or if you are limiting carbs - feel free to use a greased ramekin as the "cup".  This is actually the more traditional approach.  (See how versatile?!)

At the base of the “cup”, add 1TB of cream cheese, followed by cracking two eggs carefully in each cup.  Try to position the yolks towards the center of the cup if possible.


Add approximately 2 spoonfuls of chopped ham/bacon/sausage to each cup. Add 1 spoonful of shredded/crumbled cheese.  Lightly season with salt & pepper.  Add 2TB of milk to each cup.


Add 1 teaspoon butter to each cup.


Sprinkle parsley and parmigiano atop each cup to taste.


Bake 12-15 minutes or until eggs jiggle only slightly when the muffin pan is shaken.  The eggs yolks should still be somewhat liquid. Tortilla should be browned and crispy.


~ ~ ~ ~ ~ ~ ~ ~ 
How easy is that? 

Now for what we think is one of the best parts of this dish - MAKE IT YOUR OWN!  We really don't think that there are many flavors or ingredients that would NOT work with this easy brunch/breakfast entree. 

Flavor options to consider–
  • Meat – mix or match whatever chopped cooked meat you like – chorizo, ham, smoked turkey, smoked sausage, Italian sausage, bacon...go with your tastes...
  • Cheese - as noted above, we've enjoyed many different cheeses combined in this dish...we strongly encourage the sprinkling of parmigiano on top in most cases, but again, go with your own individual preferences.
  • Vegetables - though we didn't add any above, feel free to use chopped asparagus, spinach, broccoli, sweet peppers, onions, or whatever veggies your tastebuds call for.  Personally, we recommend pre-cooking slightly (parboil, steam or saute) prior to adding to eggs.
  • Herbs - try chives, parsley, marjoram, basil, thyme or whichever herbs - fresh or dried - enhance your other flavors.

For serving, we suggest the following options:
  • Most simple style is to serve from muffin pan wrapped in cloth napkins at the table.  
  • As the “cups” are firm, they will stand on their own on a platter or in a shallow serving dish.  
  • Can be served individually to a plate, or in a soup bowl.
Try this NO-FAIL option for your next brunch or breakfast gathering - and please do share your favorite flavor combinations!

Happy Entertaining!

1 comment:

Lindsay @ hlsd said...

This sounds amazing!! And sooo simple! Thank you for sharing, I can't wait to try these out :)

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