What's for Breakfast? Eggs Are Not Just Eggs Anymore

I’m back in the City after a trip home to celebrate Mother’s Day with my family.  This was not the Hallmark Holiday kind of celebration, but just a chance to hang out, no pressure.  I didn’t buy her a cutesy card and we didn't brave crowds for brunch at a "nice" restaurant with white tablecloths and clattering dishes.  Instead, I wanted to do something unique and personal.  You know, just between my mom and me.  So I thought baked eggs at home would be perfect.

This recipe, though easy, is really a "knock ‘em dead" brunch recipe. This was the third time I’ve tried it.  The previous two attempts, I used a recipe that combines butter, heavy cream and eggs to deliciousness.  However, that version is super heavy and not at all healthy. 

Clearly, I’m not trying to give my mom a coronary, so I tried altering the recipe this time, substituting olive oil and skim milk for butter and cream respectively.  My new version is equally yummy and still very pretty, but if you prefer, go ahead and use the original.

I also served my oatmeal pancakes.  Please check out that recipe too.

Creamy Baked Eggs with Fresh Herbs and Garlic

Time:  15 minutes

Makes:  2-3 servings

Difficulty:  

Ingredients:

6 eggs

6 tbsps skim milk

6 tbsps olive oil (you really taste it in this recipe, so pick a good one)

3 tbsps fresh minced garlic

3 tbsps fresh thyme

3 tbsps fresh basil

3 tbsps fresh minced tomato

Salt and pepper to taste

Preparation:

Preheat broiler.  Move up oven rack to just below heating element. 

Crack eggs and place them - yokes intact - in separate teacups and set aside.  This ensures that, when you are ready to add them, you don’t accidentally break a yoke or drop some eggshell into the tins.

 

Mince garlic, herbs and tomatoes and set aside.  (You can use any variety of herbs you prefer.  I’ve made it with oregano or rosemary.  They all seem to work well against the backdrop of the eggs.)

Measure 1 tbsp of skim milk and 1 tbsp olive oil per “muffin” into 6 muffin tin spaces.  Place tin under broiler for 1-3 minutes until bubbling and browning.

Remove from heat, but leave the broiler on and preheated.  Gently add eggs and top with garlic, herbs and tomatoes, about ½ tbsp per item, per egg.

Place tin back under broiler until eggs are cooked, whites solid and yokes runny.  If too much browning and discoloration occurs before eggs are fully cooked, switch heat to bake at 400 degrees Fahrenheit to complete cooking.  The intensity of the broiler and the evenness of cooking depend on your oven, so monitor the eggs closely and switch over the heat if needed.

Also, the eggs will continue to cook slightly after they are removed from the heat.  Bear this in mind when deciding if they are done.

When whites are solid, remove tins from heat and add salt and pepper to taste.  Spoon onto plates with pancakes, toast or fresh fruit.