• Small ramekins (2-3 ounces for baking single eggs, 5-6 ounces for baking two eggs)
• Roasting pan, cake pan, or other oven-safe dish
• Clean dish towel
1. Prepare the Oven and Hot Water Bath: Pre-heat the oven to 375°F. Line the baking dish with the dish towel; the dishtowel will keep the ramekins from sliding when you carry the baking dish.
2. Butter the Ramekins: Rub the insides of the ramekins with butter or olive oil. If you're adding any extras like grated cheese or veggies, add a spoonful or two to each ramekin.
3. Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins).
4. Sprinkle with Salt and Pepper: Sprinkle each egg with a pinch of salt and pepper. If you'd like a richer baked egg and some extra insurance against the yolk drying out in the oven, add a spoonful of cream to each ramekin.
5. Transfer Ramekins to the Baking Dish: Arrange all the ramekins on the towel in the baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.
6. Bake the Eggs: Transfer the baking dish with the ramekins of eggs to the middle rack of the oven. Bake until the whites are set: 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping.
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 79 (75%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 221.7mg||68 %|
|Sodium 170.9mg||6 %|
|Potassium 68.2mg||2 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 6.3g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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