Baked Bulls Eye Eggs Recipes
BAKED BULL'S-EYE EGGS
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
- Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.
Nutrition Facts : Calories 174 g, Fat 10 g, Fiber 2 g, Protein 10 g, SaturatedFat 4 g
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
INDIVIDUAL BAKED EGGS
A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time.
Provided by Spokes
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 1
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
- Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 0.6 g, Cholesterol 211.9 mg, Fat 14.3 g, Protein 10.7 g, SaturatedFat 6.6 g, Sodium 304.5 mg, Sugar 0.4 g
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- Preheat Your Oven and Butter Some Ramekins. Set a rack in the middle of your oven—this will help ensure that the eggs bake evenly—and turn it up to 375°F.
- Start by Adding Your Mix-Ins, If Using. Before you crack your eggs into the buttered ramekins, add any mix-ins you'd like to use to each dish. Each ramekin can hold about 1/4 cup of mix-ins, not more.
- Crack an Egg Into Each Ramekin. Make sure to get that heavy cream over the top of the yolk—it helps protect it while it bakes. Photo by Chelsea Kyle, Food Styling by Anna Stockwell.
- Pour 1 Tablespoon of Cream Over Every Egg. This is the only ratio you need to memorize: 1 Tbsp. of heavy cream for every egg. That heavy cream is what makes a baked egg special: It's sort of like you're poaching the egg in cream, and that heavy cream help protects the egg and ensures that it gently and evenly cooks, and also provides a built-in creamy sauce for the egg.
- Bake the Eggs for 8–10 Minutes. If you're making more than one baked egg, line your ramekins up on a rimmed baking sheet and put the baking sheet on the center rack of your oven.
- Learn How to Know When It's Done. To test if your baked egg is fully cooked but still runny enough to dip toast into, you really need to look at AND touch the egg—using your eyes alone may be deceiving.
- Serve With Toast for Dipping. When you pull the baked eggs out of the oven, wait until the cream stops bubbling (about 2 minutes) before you dig in, so nobody burns their tongue.
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