Eggs In Ramekins With Creamed Chicken Recipes
EGGS IN RAMEKINS WITH CREAMED CHICKEN
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 38 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 20 grams, Sodium 635 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY BAKED EGGS FOR TWO
You can change this up a bit by adding crumbled, cooked bacon, or ham, or cooked spinach at the bottom of the ramekins.
Provided by SeriousMoms
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
- Sprinkle parmesan cheese on top, and then salt and pepper.
- Pour two tablespoons of cream over the egg mixture in each ramekin.
- Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.
Nutrition Facts : Calories 318.1, Fat 27.7, SaturatedFat 14.5, Cholesterol 432.4, Sodium 280.4, Carbohydrate 1.8, Sugar 0.5, Protein 15.2
SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS
Originally from Deborah Madison, Cooking Light, DECEMBER 2007 This is an easy way of making eggs in individual portions. The recipe can be easily adapted, adding additional ingredients such as herbs & bacon, etc.
Provided by Chef JSL
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
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