Wednesday, 19 September 2012
I know, it is only mid-week, pardon me for blogging about a weekend breakfast (*^_^*)
For me to be able to post this before the end of the week is already quite an achievement. There are so many things I
We don't have the luxury of having a lazy breakfast on a weekend morning as we have to leave the house early. But, over the last weekend, I managed to prepare something extraordinary for my children (at least it was not the usual sandwich slices with nutella). This egg gratin or baked eggs in ramekins dish was almost like a light brunch. My elder child loves eggs...be it hard boiled, soft boiled, sunny side ups, omelette or scrambled, just give him eggs and he will be happy. This meal is prepared specially for him and I know his brother will enjoy it too ;)
here that the purpose is to allow the eggs to set nicely.
This dish is not as time consuming to prepare even though it requires cooking over a stove. As long as you mentally run through the steps involved, this meal can be pulled together in less than 30 minutes, much less if you have extra pairs of hands, but I am too 'kind' to wake up my kids to ask them to help up on a weekend morning.
Both my kids enjoyed the meal, they find the mushrooms and ham fillings really tasty. Of course, I have learned not to over cook the eggs, I am sure a softer and fluffier texture will wake up every single sleepy cell in their bodies ;)
Baked Eggs in Ramekins
1/4 yellow onion coarsely chopped (I replaced with 2-3 cloves garlic, minced)
4 button mushrooms, coarsely sliced
2 slices of hams, diced
1 tablespoon vegetable oil (I replaced with one knob of butter)
some salt and freshly grounded black pepper
some butter for greasing
- Preheat oven to 180degC.
- Grease two ramekins with some butter and set aside.
- Heat the vegetable oil (or butter) in a frying pan, add in chopped onions and cook till the onions softened (or saute garlic till fragrant). Add in sliced mushrooms, diced ham and saute till mushroom is cooked. Season with some salt and pepper.
- Divide the cooked mushroom and ham mixture into the two prepared ramekins*. Crack one egg into each ramekin. Sprinkle some salt and freshly grounded pepper on top of the egg.
- Place the ramekins inside a baking pan or baking dish. Pour hot water into the baking pan until it comes halfway up the sides of the ramekin. Carefully, carry baking pan to the oven, position it in the middle rack (note: the ramekins may slide when you carry it). Bake for 10~14 mins or until the whites are set and the yolks are still runny. Remove from oven immediately as the eggs will continue to set. Since every oven works differently, after 10mins of cooking, check every minute for doneness. Depending on how you want your eggs to be done, extend cooking time for another 1 to 2 mins as desired. Serve immediately with toast or warm bread.
*size of my heart-shape ramekin: fills /2/3 cup (160ml) of water
Recipe Source: adapted from Cafe Brunch 星期天的料理时光