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Monday, August 23, 2010

What's for Breakfast at our Sandwich Inn

In the eight seasons we have been serving breakfast to wonderful guests at our Sandwich Inn, my baked egg dish has been, and still is, their favorite. So many folks have asked for this recipe that I am putting it on our blog. I tweaked it several times until it worked best for serving at our Inn. I bake the eggs in ramekins that have been sprayed with Pam, so that I have one serving per guest.

Baked Eggs Prepped
Before I prepare the ramekins, I chop fresh basil and sun dried tomatoes and toss them with the cheese blend. I do this ahead and keep the mixture in the fridge because I bake these eggs so often. When you bake these, the length of time is what determines whether you have solid egg yellows or loose ones. It is strictly preference. The time I use is because I only serve eggs with solid centers to guests as it makes it easier for those who prefer not to eat the yellow of the egg. Occasionally guests indicate a preference for only egg whites at breakfast. You can make this dish using only egg whites but the cooking time will be a bit longer.

Baked Eggs Cooked
This is a great dish for experimenting with to make it your own. I have made this for the kids in our family and they love it too. If you are preparing these for lots of people, you can make them in a non-stick muffin pan. You can also prep them ahead, cover them, and hold them in the fridge until you are ready to bake them. I take them out a few minutes before so that they don’t go into the oven ice cold and it won’t take them as long to cook.

1750 Inn at Sandwich Center Baked Eggs

Preheat oven to 350F degrees.
Per serving:

-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
-1 egg
-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
-Bake at 350 for 13 to 15 minutes (depending on how well you want the yellow cooked),
-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.

Bon appetit!

Jan Preus, the Innkeeper, chef, and artist in residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts

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