Have you ever tried something for the first time and wondered how you lived without it? A bit of an open ended question but Baked Eggs have done that to me. Big time. Alison and I first tried this simple yet quirky dish at Lilianas Cafe (Old Possum Creek School) on Friday Hut road a few weeks ago. Their version had Salmon in it and some very delicate cheese bit of goodness.
I am going to test drive this recipe and let their Chef know how it went when we give him some samples of our wood smoked free range ham. They seem a little bit interested in featuring some of our produce on the menu and have let us know they would buy as many free range eggs as we can lay on them.
Here is the recipe I am going to follow. I am so excited Aubrey and her netball buddies have just woke up and given the thumbs up to this dish.
BAKED EGGS WITH HAM, CHEDDAR, AND CHIVES
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Cheddar cheese, diced
3 tsp milk
Sea salt and freshly cracked pepper, to taste
Cayenne, to taste
Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.
Place most of the ham into the ramekin along with half of the cheese and some of the chives. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk and remaining ham, cheese, and chives to the top. Season with sea salt and freshly cracked pepper, to taste and a dash of cayenne.
Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 4-5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net