Amateur baked eggs

Afer scouring the kitchen for ages, I finally found my long-lost ramekins. This only meant ONE thing. I was going to have to dive in head first into unfamiliar territory. Baked eggs.

I’ve seen these delectable savoury treats make its rounds on my favorite blogs. This one for example. Even my friends were in on the action. They sounded so simple, yet so scrumptious. I knew I had to give it a try.

So yesterday, while clinging to the basic recipe my friend Chloe directed me to, I concocted my own version of baked eggs with what I had on hand. This was the result:

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I whipped it up in about half an hour, including baking time. I just sautéed garlic, slices of beef salami, shredded leftover chicken and a dash of full cream milk on low heat. Then I poured everything in a ramekin, cracked the egg over it and added some salt and Italian herbs. It came out like custard and was a dream. Although I do believe I’m only supposed to spoon in one tablespoon of cream. :)

I can’t wait to add in mushrooms and spinach. Perhaps add some grated cheese as well. The variations are endless.

What do you like to put in your baked eggs? Any tips for amateurs like me?

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