Eggs for dinner always makes me feel happy because they remind me of my best friend who swears by eggs for dinner. She would just go for poached eggs but I like a little bit more in my dinners and quite like a baked egg with some tasty extras. The ramekins I used in this recipe were my Christmas present from the best friend last year and so this makes me doubly happy. Not only are they practical but are such beautiful shades of green. One day I would love to have a new green kitchen but that is a long way off and for now I am learning to love my nineteen seventies yellow bench tops. Learning to love them is actually not that hard as they are a lovely sunshine colour.
The recipe below was inspired by a recipe on the little epicurean available here. The little epicurean recipe had spinach in it and one thing I can’t seem to love is spinach with my eggs. Separately, two fantastic ingredients. Together, not so much. If I go out for breakfast and there is spinach or rocket on the egg dish I order, I normally ask for it to be removed or pick it off if I forget. I may also have a more general aversion to greenery and breakfast if I think about it a bit more. Which is surprising given I can eat a lot of things at breakfast and I love a good nasi lemak. Is there anything you particularly avoid at breakfast?
In modifying the little epicurean recipe, I thought about what were my favourite ingredients at breakfast that I could include to basically do breakfast in a ramekin. I love mushrooms and tomato at breakfast along with bacon, so this recipe incorporates these items. Next time I might try some good chipolata sausages instead of the bacon and maybe fresh rather than sundried tomatoes. I would love to add hash browns but that might add too much fuss to the cooking process.
And as much as I love my ramekins I have just bought this new pan that can be used on the stovetop and the oven. So this can become a one pot meal where you fry off the bacon, garlic and mushrooms then just add the tomato and egg and pop it in the oven. I love a one pot meal. You may be able to do it all on the stove but the eggs may not turn out as well. I eat these eggs on top of freshly toasted bread. I don’t need butter on the bread and the calories come out at about 540 calories depending on the bread you use.
You could also fry the bacon, mushroom and garlic the night before and then assemble this in the morning. It would be a pretty quick breakfast, particularly if you get on with the rest of your morning routine whilst they cooked. You could also skip the bacon and make a pretty damn tasty vegetarian breakfast.
Breakfast baked in a ramekin.
- 80g of bacon (I used cubed bacon - the rashers here in Australia are quite thin and I think cubes work better here)
- 80g mushrooms
- 1 tsp of minced garlic (equivalent to one clove)
- 1 tsp olive oil
- 30g sun dried tomato strips
- 1tbs of shredded parmesan cheese
- salt and pepper to taste
- 2 eggs
- About a tsp of butter to grease the ramekins
- Preheat the oven 175 degrees celcius (equivalent to about 350 degrees F).
- Use the butter to grease two ramkenins
- Heat the olive oil in a frypan to medium heat and once hot, add the bacon and garlic. Brown the bacon - it takes about 2 minutes and then add the mushrooms. Fry until the mushrooms start to brown about 3 minutes.
- Divide the bacon, garlic and mushrooms between the two ramekins
- Add the sundried tomato strips on top of the bacon mix and then sprinkle the parmesan on top.
- Crack one egg in each ramekin. Do this as carefully as you can to keep the yolk intact. Also try to crack the egg in the middle of the ramekin. If the egg yolk is up against the ramekin it may cook a bit quickly and be a bit too firm.
- Put the ramekins on a baking tray and bake for about 15 minutes until the egg whites are cooked and set. I like my yolks a bit runny but just keep an eye on the eggs until they are how you like them.
- Season the eggs with salt and pepper to taste. I normally take the mixture out of the ramekins and put the whole beautiful mess on toast but you can eat straight from the ramekin and dunk your toast.