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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 1 servings |
||
| Calories 394 | ||
| Calories from Fat 268 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 486mg | 162% | |
| Sodium 505mg | 21% | |
| Potassium 235mg | 6% | |
| Total Carbohydrate 2.9g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 1.1g | ||
| Protein 27.6g | 55% | |
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Low Stress Baked Eggs
By: Debber
Jan 30, 2007
The original recipe came from a set of photo-recipe cards and was called "Eggs Lorraine," which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion.
SERVES 1 , 1 ramekin
Ingredients
- butter, for the dish (do not substitute)
- 1/2 cup shredded sharp cheddar cheese (fluffy cup, not packed)
- 2-3 eggs
- 2 tablespoons milk or cream or half-and-half cream
- 2 slices bacon, pre-cooked (optional)
- salt & pepper
Directions
1
Preheat oven to 350; grease ramekin with butter.2
Sprinkle HALF of the cheese on the bottom of the dish.3
Add the eggs; break egg yolks with a knife but do NOT stir.4
Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).5
Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).6
Salt and pepper according to your tastes.7
Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.8
Run a knife around the edge of the pan, slide onto dining plate.9
NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.10
PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).
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- Course > Breakfast
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
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- Dietary > Kid Pleaser > Toddlers
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Featured Reviews for This Recipe
From: Chef #837995
On Aug 20, 2008
I made these for breakfast this morning and they went over well with my son who is 5. I didn't use the bacon. Instead I topped with salsa and sour cream before eating for a Mexican flair to the mornings eggs. Very delicious and easy to throw together. Thanks for sharing!
From: WI Cheesehead
On Feb 2, 2008
This was so easy and so good! I put 8 in an 8x8 dish and used 3/4 C skim milk and no bacon. I also used healthier Egg-Land's Best eggs. The eggs came out closer to hard boiled, so next time I'll put it in for a little shorter time. My DH loved it! 
I also didn't measure the cheese, but I'm sure I used less than 2 cups. Thanks Deb.
From: Juenessa
On Mar 7, 2007
I made this for my hubby this morning and he loved it! This is so easy to prepare and tastes great (I had a couple of bites too). I made this dish with two eggs, two tablespoons of heavy whipping cream and the sharp cheddar. I didn't have any bacon and we didn't miss it! The eggs were very light in texture and the taste was creamy and delicious. I have company coming next month and was wondering what to serve for breakfast because they don't like pancakes or other sweet morning treats. This will be perfect! It's easy to put together and also makes a beautiful presentation in the ramekin. Thanks so much, Debber! I don't think I will ever stand at the stove-top and scramble eggs again when I can put this in the oven and forget about it.
From: blakesle
On Apr 16, 2007
This was so simple but so tasty. I made this with 6 eggs in a large pan. Each egg came out perfectly to put on a slice of toast. I semi cooked the bacon before adding and baked for 20 minutes.
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