Baked Eggs
Baked eggs are individual-sized pieces of eggs baked to your liking over deli ham, pan-fried potatoes, and onions. If you like this, make sure to try my Roasted Potato Breakfast Casserole.
Baked Eggs
Ingredients
- 1 Tbsp Butter
- 1 Large russet potato, diced into ½-inch cubes (approximately 2 cups)
- 4 Slices thick-cut deli ham, diced into ½-inch cubes (approximately 2 cups)
- 1 Stem scallion, thinly sliced
- 2 Tbsp Heavy cream, divided
- 8 Large eggs, room temperature
- ½ Tsp Kosher salt
- ¼ Tsp Pepper
Instructions
- Preheat the oven to 400°F and set the oven rack in the middle. Apply nonstick cooking spray to four tiny ramekins and place them aside.
- Melt the butter in a large skillet over medium heat.
- After the butter has melted, add the diced potatoes and simmer for 8 to 10 minutes, stirring periodically, until golden brown.
- Place ½ cup of the cooked potatoes, ½ cup of the diced ham, and a quarter of the sliced scallion in each of the ramekins that have been prepared.
- Add one or two teaspoons of heavy cream on top of each.
- Add salt and pepper to each ramekin after cracking two eggs into it.
- Bake for 15 to 18 minutes, or until the yolks are done to your liking and the whites are set.
- Warm up and serve.
Eggs Baked
Since eggs are such a nutrient-dense superfood, I want to have a variety of ways to eat them! Actually, I have recipes for quiche Lorraine, scrambled eggs, deviled eggs, and egg salad, to mention a few. Shirred eggs, another name for baked eggs, are a fantastic addition to your repertoire of egg recipes.
Because it is prepared in individual portions, you can boil the eggs to the desired doneness for you or your visitors (ideally around Thanksgiving and Christmas). Additionally, ham and fried potatoes are topped with eggs. Delicious!
Ingredients for Eggs
Eggs: I placed two eggs on top of each dish, eight eggs total because this makes four separate portions. You could also simply place one egg on top.
Potato: Peeling the potato is not necessary; just give it a thorough wash before chopping. Because of its high starch content, I used a russet potato in this dish. Waxy potatoes are not as good at frying.
Ham: If you want thick-cut deli ham slices, ask the deli clerk for a thicker cut (about 1/2 inch). After that, cut the ham into cubes. You can also use blocks of ham or leftover ham from the holidays in this recipe.
Scallions: Also known as green onions, scallions are the same item. Like white or yellow onions (which you might use instead), they have a pungent onion flavor.
Getting the potatoes ready
The first step in this dish is preparing the potato for frying. Wash the potato thoroughly beforehand. Then cut it into 1/2-inch cubes. Next, melt the butter in a skillet over medium heat. The potato cubes should be pan-fried for 8 to 10 minutes or until golden brown after the butter has melted.
After spraying four small ramekins with nonstick cooking spray, divide the potatoes equally among them. In the end, each ramekin has roughly 1/4 cup of cooked, diced potatoes. It’s time to add the last few ingredients and bake everything!
Methods for Baking Eggs
It’s simple to add the remaining ingredients to the ramekins and bake them once the potatoes have been fried and placed inside. Place an equal quantity of diced ham (about 1/4 cup per dish) on top of the potatoes. Then, top each with a teaspoon or two of heavy cream and scallions.
Lastly, place two cracked eggs on top of the remaining ingredients in each ramekin. Add salt and pepper to taste, then bake for 15 to 20 minutes, or until the egg whites are set and the egg yolks reach the desired consistency.
Keep in mind that once you take the eggs out of the oven, they will still cook a little. When you’re ready to eat, you might need to slightly loosen the eggs by running a butter knife around the edge. Serve with a side of buttermilk biscuits.
Baked eggs are done when?
This is a loaded question with a limited number of possible solutions. The cooking time will depend on how firm or runny you want the egg yolks. Furthermore, the size of the eggs might also have a role. Reduce the baking time if you want a runnier yolk. Conversely, you may bake the eggs a little longer if you find the yolks to be too watery.
Additionally, oven temperature differs from one oven to another, so the cooking time may vary based on the oven’s hot spots or temperature precision. If those differences weren’t enough, you might also need to consider the thickness of the dish or ramekin you’re using and where the oven rack is located! Whoa! That’s a lot to comprehend, but you’ll adore baked eggs after you figure it out!
For what reason are baked eggs also known as shirred eggs?
The term “shirred eggs” may or may not be familiar to you. Because of the container used for baking, baked eggs are often referred to as shirred eggs. The ramekin we used to make these eggs is also known as a “shirrer.” The eggs and other items within the ramekins remain heated because the ramekins remain warm.
Do I Need Ramekins to Make This?
Indeed! However, exercise caution when selecting a different food. First, find a dish that is likewise ceramic, as most ramekins are made of ceramic. If ceramic cookware isn’t available, try cast-iron, steel, or aluminum dishes.
The most crucial thing to check is whether the dishes are safe to use in the oven. Additionally, cooking this recipe in a different type of dish could produce different results; you might need to modify the temperature and cooking time.