Friday morning I opened the refrigerator for inspiration. A random mix of vegetables, a few pieces of fruit, a carton of eggs. Nothing really screamed out at me. I figured an omelet would be just right. Mid way I changed course. A vision of a baked egg custard popped in my head. Two ramekins later and breakfast was served.
This is an incredibly adaptable dish. Any combination of vegetables you like will work. With broccoli, leeks and shallots on hand I sauteed them with a pinch of salt and pepper, portioned them into two ramekins and cracked eggs into each. Into an oven at 375 F until fully set but soft.
Eggs are just so good. But I always have a problem with baking eggs. For some reason, the yolk and white get this kinda hard shell around them and they don’t end up tasting very good… Do you have a way around that, or am I just cooking my eggs too long?
Yeah, I’ve had the same problem before. If the oven is too hot then I think it dries out the egg before it’s able to cook all the way through. Nothing worse than plastic eggs. This time around I think the lower temperature and close eye helped a lot.