I hit upon that treasure of a recipe yesterday – something that tasted like it should have taken much longer to make than it actually did. And it even had a vegetable!
There are any number of ways to vary this, and it’s endlessly scalable. If I had larger ramekins I would have made had two eggs per cup, but alas. And you’ll have to take my word for it that this was actually quite attractive – my ugly brown ramekins, however, were less photogenic.
Baked eggs with broccoli and cheddar
Bread crumbs (good store bought is just fine)
Salt and pepper
Heat oven to 350°.
Slice broccoli florets (enough to line the bottom of each ramekin) lengthwise, and put in a small sauce pan of boiling water. Cook until just tender – 3 to 4 minutes – then drain well.
While the broccoli cooks, butter your ramekins.
Evenly distribute your cooked broccoli amongst your ramekins. try to leave a bit of space in the center of the cup for the yolk, but don’t worry to much about this.
Crack an egg (or two) into each ramekin. Season, and top with bread crumbs and then the grated cheese.
Cook on a baking sheet for about 10 minutes. The exact time will depend on your oven – I overcooked mine a wee bit, but it was still a quick and delicious weekend breakfast. If I were even remotely a morning person, it could actually be a weekday breakfast. But I’m not.