Eggs In Ramekins With Creamed Chicken Recipes

BAKED EGGS IN RAMEKINS WITH MUSHROOMS, PEPPERS AND GREEN ONIONS

Steps:

• Preheat oven to 350F. Butter ramekins.
• In a skillet sauté mushrooms, peppers and green onion until water from mushrooms disappear. Season with salt and black pepper to taste.
• Transfer vegetables to 2 ramekins. Crack eggs on top and add some more salt. (Optional-you can add a small piece of butter on top)
• Bake eggs for between 10-20 minutes, depending on how you like your yolks done.
• Serve with some fresh ground black pepper on top and some parmesan cheese.

RAMEKIN EGGS: HOW TO PERFECTLY BAKE EGGS

Steps:

• Pre-heat the oven to 375 degrees Fahrenheit.
• Take out four ramekin dishes, or other small bakeware you are using to cook the eggs. Butter your baking dishes thoroughly to prevent sticking, then add your eggs and other ingredients, dividing them evenly among your bakeware.
• Cover your baking dishes with tinfoil and bake for about 15-18 minutes, or until the eggs are cooked to your liking (if you like runny eggs, cook less. If you like firm yolks, cook a little longer).

EGGS IN RAMEKINS WITH CREAMED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• Remove the skin and bones of the chicken and discard. Cut the meat into half-inch cubes. There should be about one and one-half cups.
• If the mushrooms are very small, cut them in half. If mediumsized, cut them into quarters. If they are large, slice them. There should be about one and one-half cups.
• Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the broth and continue cooking, stirring, until thickened and smooth.
• Melt one tablespoon of butter in a skillet and add the mushrooms and shallots. Cook about two minutes. Add the wine and cook about 10 seconds. Add the white sauce and blend. Add half a cup of the cream and stir. Season with nutmeg, salt and pepper to taste. Let simmer about one minute.
• Rub four one-and-one-quarter-cup individual souffle dishes with butter. Spoon equal portions of the creamed chicken mixture into each dish. Break two eggs on top of each portion. Sprinkle with salt and pepper to taste.
• Set the souffle dishes in a pan of water. Bring the water to the boil. Place the pan with the souffle dishes in the oven and bake 20 minutes. Spoon one tablespoon of cream on top of each serving. Serve hot.

SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS

Steps:

• Preheat oven to 350°.
• Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.