Sunday mornings require eggs. If you’re like us, they also require bacon and sometimes grits. But definitely eggs. But it’s Sunday, you’re tired (or hung over if you’re five years younger and at least five times more fun than me), you may be trying to get out the door to church or to get grocery shopping done or maybe after a long week you just don’t feel like standing over a stove scrambling eggs.
The easiest Sunday morning egg recipe ever. Here’s how it works:
1. Grease a ramekin or small oven-proof dish
2. Drop in an egg (or two), without breaking the yolks
3. Drop in your additions. I used a handful of chopped sun dried tomatoes, fresh grated Parmesan, a little palm full of pancetta, and some fresh chopped herbs – rosemary, sage, thyme. Use whatever you have on hand – spinach would be great, some roasted garlic, roasted potatoes, tomatoes, cheddar, ham – whatever!
4. Bake for 10-15 minutes (depending on how runny you like your yolks – I like mine just barely warmed) at 375. Place Ramekin on a heat safe plate and eat.
And the beauty of using the personal sized ramekin is that everyone can make theirs like they like it. And bake it as long as they like it.
You’re welcome. Happy Sunday.