One Dish Baked Breakfast Recipe
One Dish Baked Breakfast
In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.
I tried a Parma ham and chive 'oeufs en cocotte' recently. It was baked in a ramekin and could be called baked or alternatively shirred eggs. Another idea is a one-dish, baked breakfast topped with whole eggs.
Yields: enough for four-six people
650 g your choice of breakfast delights (Cherry tomatoes, bacon, sausages, mushrooms, onions, rosemary)
½ cup Cream
1 Whole Egg
Herbs for flavour
6 Whole Eggs
1) Place all cooked breakfast items into an oven proof dish. Whisk cream and 1 egg together and incorporate into the cooked items.
2) Top with whole eggs and oven bake at 180°C-200°C until eggs are cooked. 20 or so minutes.
Please post your comments and any food-related questions below.
I look forward to hearing from you.