|Baked Eggs Prepped|
|Baked Eggs Cooked|
1750 Inn at Sandwich Center Baked Eggs
Preheat oven to 350F degrees.
-1 pat butter (about 1 teaspoon) (I place 3 triangles of butter in the bottom of a ramekin to keep the egg in the middle.)
-1 tablespoon cream
-Pinch sea salt
-Pinch lemon pepper (I use Trader Joe’s blend)
-1 tablespoon grated cheese blend mixed with chopped Basil & chopped sun-dried tomatoes. (I use an “Italian” pre-grated blend from the market and I chop fresh Basil and sun-dried tomatoes and toss this together.)
-½ Thomas’s Light High Fiber English Muffin (or any English muffin), toasted or wrapped in foil and heated through in the oven. ( I do them this way because they are softer and easier to cut through)
-Bake for 14 to 15 minutes for a firm egg center, less if you like the center loose.
-Spray ramekin with Pam.
-Place pat of butter in bottom of ramekin. (I cut butter into triangles and place around the edge so egg stays in the middle)
-Pour cream over butter,
-Crack egg in top of cream and butter,
-Salt and pepper lightly,
-Sprinkle about 1 tablespoon of cheese blend on top of egg,
|Baked Eggs Platted|
-Allow to sit for about 5 minutes before serving,
-Toast or warm through ½ English muffin. (I use Thomas’s Light- High Fiber muffins),
-Run a rubber spatula around the edge of the egg. Then slip the spatula under the egg and lift it out of the ramekin and place egg on top of muffin and serve with herbed tomatoes and bacon or sausage.
Jan Preus, the Innkeeper, chef, and artist in residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts