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Sometimes, on the weekend, my husband is in the mood for a taste of the southwest and I'm thinking more about a Greek-inspired breakfast. That's when we break out a couple of small stoneware dishes and make baked eggs. Since each dish contains the same base ingredients, it's just a matter of choosing ingredients to stir in and add as toppings to make a breakfast that's customized to suit our tastes.
My husband might add green onions, tomatoes, corn and black beans and top his with some spicy pepper cheese while I'm stirring in tomatoes, spinach, sausage and feta cheese. You can even add a touch of your favorite seasoning blend if you'd like. That's the great thing about a breakfast all your own.
One of the problems often faced by cooks attempting baked eggs is a slow, uneven heating of the dish. I solve that by preheating my dishes with a little butter in the bottom of each. Then, when I add my egg mixture, there's less of a chance of sticking and a lot of heat to start the process of baking. In about 20 minutes, I've got creamy baked eggs that can transport me to a table alongside the Mediterranean Sea while my husband is south of the border ... all while sitting side by side! Enjoy!
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Preheat the oven to 450 degrees. Place the butter in the bottom of a small stoneware dish and place the dish in the preheated oven for 10 minutes.
Meanwhile, combine the eggs, milk, salt and pepper. Choose 3-5 toppings or add-ins in amounts no greater than 2 tablespoons. Add any add-in ingredients to the egg mixture. Set the topping ingredients aside.
Remove the stoneware dish from the oven after 10 minutes and carefully pour the prepared egg mixture to the dish and sprinkle any toppings over the mixture. Return the dish to the oven and cook an additional 20 minutes or until the center of the eggs are set and top is lightly browned.