Best Baked Eggs Recipe for Fancy People
This baked eggs recipe is a delicious treat for breakfast or brunch, and it’s easy to prepare even though it looks fancy. I’m throwing spinach, tomato, and Romano cheese in this oven baked eggs dish, but it’s a versatile breakfast recipe, and anything that will work in an omelet will work in this baked egg preparation. For a spicier version of the recipe, add a dash or two of hot sauce as the tomatoes cook.
A printable copy of this egg recipe can be found at
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How to make a Baked Eggs Recipe
(serves 2)
4 EGGS
OIL for sauteing
2 cup fresh SPINACH
2-4 GREEN ONIONS (chopped)
2 sm ROMA TOMATO (chopped)
3-4 GARLIC cloves (minced)
1-2 tsp dried ITALIAN SEASONING
chopped JALAPENO (optional)
freshly grated PARMESAN
or ROMANO CHEESE
4 Tbsp HALF N HALF
SALT and PEPPER to taste
½ cup chopped PARSLEY (optional)
sprinkle of PAPRIKA and
fresh herb for GARNISH (optional)
How to Make This Baked Eggs Recipe
Heat oil on medium high heat in a small saute pan.
Add garlic and chopped bottoms of the green onion. Saute for 1 minute and then add the tomato.
Continue to saute for 2 minutes and then add salt, pepper, and Italian seasoning. Mix and cook for 1 minute.
Add green onion tops and spinach, and any fresh herbs you desire.
Saute until spinach is wilted.
Lightly grease an oven-safe dish. Add a layer of cheese to bottom of the if you like, but this is optional.
Spoon and spread the spinach and tomato mixture into the bottom of the dish.
Drizzle Half n Half or cream over top and then sprinkle shredded Parmesan or Romano cheese.
Carefully crack eggs and top the dish with them.
Place in an oven preheated to 375 degrees Fahrenheit. If the baking dish/ramekins are small, place on a baking sheet for easy handling
Bake 15-20 minutes, or until the eggs are set and cooked as desired.
When eggs are finished baking, top with additional cheese if desired. Sprinkle with paprika or garnish with fresh parsley, or basil, or cilantro, or whatever, but a touch of freshly chopped green will make this dish quite lovely.
Serve right away, because eggs are best hot, dude.
Give this baked eggs recipe a try and let me know what you think, and bon appétit!
Thanks for checking out this baked eggs recipe. If you liked it, share it with friends and family. I appreciate it!
--Chef Buck
Spanish Baked Eggs Recipe | Authentic & Easy to Make
Welcome to our kitchen, where we're diving into a delightful dish of Baked Eggs with Leeks. This flavourful creation combines the earthy goodness of leeks, zucchini, and chorizo, all brought together with a rich tomato sugo and topped with perfectly baked free-range eggs.
**Ingredients:**
- 1 Medium Leek, washed and sliced
- 100g Chorizo, diced
- 1 Zucchini, diced
- 1 White Onion, diced
- 1 Clove of Garlic, crushed
- 30g (1 tablespoon) Harissa Paste
- 300g Sugo (Tomato Sauce)
- 100g White Beans (canned, strained)
- 2 Tablespoons Chopped Parsley
- 2 Free-Range Eggs
- 30ml Olive Oil
- Flake Salt
**Method:**
1. Preheat the oven to 180°C.
2. In a skillet over medium heat, sauté the onions, leek, and garlic until softened.
3. Add the diced zucchini and harissa paste, season, and gently cook for 1 minute.
4. Incorporate the chorizo and cook for an additional minute.
5. Pour in the tomato sugo and gently cook for 2 minutes.
6. Add the white beans and chopped parsley, mixing everything together well. Transfer the mixture into a baking dish.
7. Crack the free-range eggs over the top of the leek mixture and gently mix.
8. Place the baking dish in the preheated oven.
9. Bake for approximately 5 minutes or until the eggs are cooked to your liking.
10. Remove from the oven and serve with toasted sourdough.
This Baked Eggs with Leeks dish is a harmonious blend of flavors and textures that's perfect for any time of the day. If you enjoyed this recipe, please remember to like, share, and subscribe for more culinary creations from our kitchen.
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Spanish Style Baked Eggs, Chorizo & Flatbreads
How to make Spanish Style Baked Eggs, Chorizo & Flatbreads with Suffolk chef, James Carn-Pryor
Baked Eggs Recipe
Baked Eggs Recipe
1/3 c cream
1 T butter
2 eggs
salt
pepper
rosemary
thyme
basil
In an individual cazuela, heat 1/3 cup of cream and 1 tbsp of butter until beginning to brown. Crack two eggs into the individual cazuela. Top with salt, pepper, a pinch of rosemary, a pinch of thyme and a pinch of basil. Bake at 400° for 6 to 8 minutes or until white is set and yolk is still running.
Get a free downloadable recipe card:
French Baked Eggs with Smoked Salmon | Spanish Baked Eggs with Sobrasada | Chef James
Huevos Al Horno Con Sobrasada! and Oeuf Cocotte with Smoked Salmon and Creme Fraiche! these are two easy and quick recipes great for breakfast!
#huevosalhornoconsobrasada
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Breakfast With Champions - Sarah Reinertsen - Baked Spanish Eggs
From Sarah Reinertsen is one extraordinary woman. She's an athlete, author and inspirational speaker. Sarah is the first female amputee to complete the Hawaiian Ironman Triathlon. That's 2.4 miles of swimming, 112 miles of biking and 26 miles of running — and she did it twice, in 2004 and 2005!
For Sarah, breakfast is the most important meal of the day. Food is fuel, she says. After a workout she loves to cook eggs for breakfast.