Oven Baked Eggs Recipes

Steps:

• For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
• Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
• Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
• For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
• Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
• Serve the baked eggs warm with the hollandaise.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
• Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
• Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.

Steps:

• Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
• Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
• Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
• Carefully remove the ramekins from the water bath. Let cool slightly before serving.

Steps:

• Preheat oven to 350°.
• Pour melted butter into a glass 9x13 inch baking dish.
• In a large bowl, whisk eggs and salt together until well blended.
• Gradually whisk in milk.
• Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
• Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

Steps:

• Preheat the oven at 150°C.
• Grease 4 souffle pots with the butter.
• Put in each pot 1 and a half spoons of cream.
• Add half of the ham stripes and chives on each pot.
• Salt and Pepper.
• Break an egg into each pot.
• Top off with the rest of the ham and chives and cover with the cheese.
• Set the pots on a baking plate and in the oven for 15 minutes or until the cheese seems melted and crispy.
• Set the pot onto little plates and serve with some bread.
• TIP: you can replace the ham with salmon or grey shrimp.

Steps:

• Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
• Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.

Steps:

• First, bring a pan of water to a rolling boil, gently lower 4 of the eggs into the water and boil for 4 - 4.5 minutes for a runny yolk.and prepare a bowl of ice water.
• Once the eggs are finished plunge them straight into the ice water and leave them for 10 minutes to stop cooking. This will also make it easier for the shells to come off.
• Whilst the eggs are cooking off. Prepare the sausage meat by dividing into 4 equal parts and then flattening out each part on some clingfilm.
• Now it's time to de-shell those eggs. Lightly tap the outside of the egg with a metal spoon and then peel the shell off. I find this easy to do under the cold water then it just slips right off.
• Once you have de-shelled all your eggs place each egg on a piece of sausage meat. Carefully wrap the meat around the ahh being careful not to pop the egg.
• Once each egg is fully wrapped up in sausage meat, wrap it in the clingfilm and make into a nice ball shape and then chill for 2 hours to firm up the meat.
• Pre-heat the oven to 200.c fan/ 400F / gas mark 6
• Whilst the oven is heating set up your flour in one bowl with the salt and pepper, the remaining egg lightly beaten in another and then the bread crumbs in a 3rd bowl.
• Coat each sausage meat ball in the flour get it all covered evenly and lightly. Then this is where it gets messy... into the egg and then into the breadcrumbs. Repeat this for each of the balls ensuring your got even coverage.once fully coated place on an oven tray with non stick baking sheet.
• Place the tray in the oven for approximately 20/25 minutes until crispy coating. Enjoy them warm straight from the oven or allow them to cook to take on a picknic