Keep it Simple for Breakfast, Lunch and Dinner on CH Morning Live!
Ramekin Eggs Those little ramekins or custard cups we have in our cupboards need to be put to good use — so breakfast is the answer! 1/4 cup (60 mL) brick-style cream cheese, cut into 4 cubes 4 large eggs 1/4 cup (60 mL) heavy or whipping (35%) cream 1 tbsp (15 mL) chopped fresh parsley or basil 1/4 tsp (1 mL) each salt and black pepper 1/4 cup (60 mL) shredded Cheddar cheese (optional) Preheat oven to 400ºF (200ºC). Place four 1/2-cup (125 mL) ramekins on a small baking sheet. Spray each with cooking spray. Add a cube of cream cheese to each ramekin, then crack 1 egg into each. In a small bowl, whisk together cream, parsley, salt and pepper. Pour over top of each egg. Sprinkle with cheese, if using. Bake for about 10 minutes or until egg is set and cheese is melted and edges are bubbly. Serves 4. Tip: Be sure to stir up the ramekin before enjoying for a taste of everything in one bite. Make Ahead: Bake ramekin eggs ahead and keep covered in the...
