Low Stress Baked Eggs

READY IN: 23mins
Recipe by Debber

The original recipe came from a set of photo-recipe cards and was called "Eggs Lorraine," which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion.

Top Review by lakeout

Excellent - I used canadian bacon, tasted GREAT. I do have a warning: "WIDER is better!!!" (I had a slight problem -- made it with 5-eggs, but the dish was a bit too deep & it didn't cook evenly -- works great with wider, shallower pan!) Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350; grease ramekin with butter.
  2. Sprinkle HALF of the cheese on the bottom of the dish.
  3. Add the eggs; break egg yolks with a knife but do NOT stir.
  4. Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
  5. Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
  6. Salt and pepper according to your tastes.
  7. Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
  8. Run a knife around the edge of the pan, slide onto dining plate.
  9. NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
  10. PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).

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