Fancy but Easy Breakfast Custard Omelets
photo by bullwinkle
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- softened butter or vegetable oil cooking spray, for ramekins
- 6 large eggs
- 2 teaspoons finely chopped parsley, plus extra for garnish
- 2 teaspoons minced onions
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1 cup half-and-half
- 2 tomatoes, diced, for garnish
directions
- Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
- In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
- Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
- Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
- Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
- Carefully remove ramekins from water bath with a dish towel.
- Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.
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RECIPE SUBMITTED BY
kiwidutch
Netherlands