I used Pinnacle Ceramic's non-stick 6oz ramekins for this recipe. I have about 12 of them in red and white. They are pretty and very easy to clean.
Baked eggs & peppers
This recipe makes one 6oz ramekin worth, so make 1, 2, or 3 (or 4, etc.) per person. Although it's per ramekin, feel free to make all the veggies for all the ramekins in just one skillet, then distribute amongst the various ramekins.
1-2 awesome eggs (these were a mix of Trader Joe's and eggs from some local chickens)
butter, lard, olive oil, or bacon fat for greasing and sauteing
.25 cup chopped green or white onion
.25 cup chopped green and/or colored bell pepper
Preheat the over to 350°.
Grease up the ramekins with your chosen fat and place them on a cookie sheet or baking pan for ease of handling.
Heat a skillet over medium high heat, add a bit of fat and swirl to coat the pan. Add the veggies and sautee them until they are soft, but not limp. About five minutes should do it.
Distribute the veggies into the greased ramekins and top each with one or two eggs. You can break the yolk or leave them whole. It's your choice.
|Here, you can see the fat greasing the ramekins|
Put the tray(s) of ramekins in the oven for 10 to 15 minutes. If you like the yolk soft, then check them early for doneness. Be aware that baked yolks often look uncooked, even when fully hard. You might need to touch one to see if it's done.
Remove from the oven and allow to cool until you and your diners can handle the hot ramekins. I like to serve them directly from the ramekin, but you can also scoop them out onto a plate or bowl.
I've included some alternate versions, below.
Baked eggs & summer squash
Instead of the peppers, use .25 cup of yellow summer squash, zucchini, crookneck squash, and/or those flying saucer things.
Baked eggs & some fresh vegetables
Instead of the peppers, use .25 cup of the freshest ______. This option is often the most delicious because of the fresh produce! Mmmm....
Baked eggs with veggies and cheese
Top the ramekins with some cheese. Here, it's a Mexican cotija, which isn't particularly melty, but pretty flavorful.