Baked Eggs (Individual Servings)

You know how when you are shopping for a new or used car, and you’ve got it narrowed down to a couple of makes and models, and then you start seeing those cars on the road everywhere? Have you ever had that experience with recipes? I don’t know where in the world I’ve been that I haven’t tried baked eggs until now.  I’m sure I’ve perused many baked egg recipes before I took notice of them. Now I’m seeing baked egg recipes everywhere. I’ve discovered many of my favorite magazines and food blogs have recipes for baked eggs. Bottom line, as my husband and I periodically go on a low-carb kick, baked eggs make a great addition to our repertoire. Using some greens, a couple of eggs, some leftover bacon, sausage, beef, or pork, and some cheese makes a great combination.

Baked Eggs (for each individual serving)
1 teaspoon of butter or ghee
1 tablespoon of milk (A2 milk, almond milk, or coconut milk)
1/2 cup of raw greens, roughly chopped or torn (I’ve used spinach and baby kale)
2 eggs
2 tablespoons of grated Pecorino Romano or other sheep milk cheese
1 – 2 tablespoons of crumbled bacon or sausage
salt and pepper

1. Butter a small two-cup capacity oven-safe casserole dish.

2. Add 1 tablespoon of milk.

3. Gather a fist full of greens and roughly chop.

4. Arrange greens on the bottom of the buttered casserole dish.

5. Crack 2 eggs over the greens being careful not to break the yolks.

6. Sprinkle with grated cheese, salt and pepper.

7. Add any leftover meat you have preferably bacon, sausage, or ham. I would have used more bacon but we usually don’t have a lot of leftover bacon in the house.

8. Bake at 350 for 15 to 18 minutes depending on how you want the yolk.  I like a 17 minute egg which gives me solid white with a semi-solid yolk.

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Baked Eggs (Individual Servings)

May 15, 2013

Servings: 1

Prep: 7 min

Cook: 18 min

Total: 25 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 teaspoon of butter or ghee
• 1 tablespoon of milk (A2 milk, almond milk, or coconut milk)
• 1/2 cup of raw greens, roughly chopped or torn (I've used spinach and baby kale)
• 2 eggs
• 2 tablespoons of grated Pecorino Romano or other sheep milk cheese
• 1 - 2 tablespoons of crumbled bacon or sausage
• salt and pepper

Directions

• Step 1 Butter a small two-cup capacity oven-safe casserole dish.
• Step 2 Add 1 tablespoon of milk.
• Step 3 Gather a fist full of greens and roughly chop.
• Step 4 Arrange greens on the bottom of the buttered casserole dish.
• Step 5 Crack 2 eggs over the greens being careful not to break the yolks.
• Step 6 Sprinkle with grated cheese, salt and pepper.
• Step 7 Add any leftover meat you have preferably bacon, sausage, or ham. I would have used more bacon but we usually don’t have a lot of leftover bacon in the house.
• Step 8 Bake at 350 for 15 to 18 minutes depending on how you want the yolk.  I like a 17 minute egg which gives me solid white with a semi-solid yolk.