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And so fall begins to show its colors at the lake.
Creamy Parmesan Baked Eggs
Cook's Notes: I loved the simplicity of this egg dish, which can easily be increased for more servings. It's versatile, too, by adding in bacon bits, ham pieces, broccoli, or tomato chunks. The recipe serves 2 and was adapted from jocooks.com
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Ingredients:
- 1 tablespoon melted butter
- 4 large eggs
- 4 tablespoons heavy cream
- 1 teaspoon parsley flakes or chives, divided
- 1/4 teaspoon dried mustard, divided
- Salt and pepper to taste
- Grated Parmesan cheese
Directions:
- Preheat oven to 425 degrees. Butter 2 four-inch ramekins.
- If adding meat, veggie, or tomato, place it on the bottom of the dish. Add 2 tablespoons of cream to each ramekin. Divide parsley flakes or chives and dry mustard among the ramekins. Grate some Parmesan cheese over the cream mixture.
- Crack 2 eggs one into each ramekin. Salt and pepper to taste and finish with more grated Parmesan cheese.
- Bake for 12 minutes.
Toast, muffin, bagel, or a slice of Lemon Almond Cake, as shown in the photo, is the perfect accompaniment to the baked egg dish.
The Lemon Almond Cake recipe link is below
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This does sound like something I will have to try in the AF
ReplyDeleteThank you for popping over and for participating and sharing at SSPS 328. See you again next week at #329 https://esmesalon.com/tag/seniorsalonpitstop/
I should try this! I don't like eggs unless they have a lot of "stuff" included, so this sounds great. Thanks for sharing this post with us at the Will Blog for Comments #47 linkup. Hope to see you sharing more next time at #48, which opens Monday.
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