Eggs. Absolutely my favorite thing to eat for breakfast, pretty much any way. Lately I’ve been wanting a quick, high-protein breakfast I don’t have to think about or dirty a bunch of dishes to make.
Whether you’re in a sweet mood or a savory one at breakfast time, these two recipes have got you covered—and all you need are six ramekins.
Ramekins aren’t just adorable excuses to buy tiny dishes in various colors and shapes. They’re essential for making recipes in individual servings, which is both convenient and fast.
My favorite ramekins are made by Le Creuset, and you can find them everywhere from lecreuset.com to Amazon to Marshall’s (my favorite place to score a bargain on them). A set of four is generally around $40, though you can certainly find a cheaper option, like these Pyrex custard cups or classic Apilco ramekins.
Baked Eggs with Herbs is inspired by Ina Garten’s recipe, which I always associate with my sister, who loves all things French. The wonderful thing about these eggs is that they seem utterly decadent but take only 15 minutes to make and are quite simple. They’re a perfect easy brunch dish, and they make great for a weekday treat because they’re so easy to reheat.
I can remember my mom making egg custard when I was very little, and I’ve always loved it. These custards can be eaten hot or cold, and if you like pudding, you’ll be in heaven. I usually eat one straight out of the oven and then have the rest cold for breakfast or a quite satisfying dessert.
Egg Custard
Ingredients
- 3 cups whole milk
- 4 eggs
- 1 tsp vanilla extract
- 1/3 cup sugar
- 1/8 tsp salt
Instructions
- Preheat oven to 300. Lightly grease 6 ramekins or custard cups with butter. Set ramekins in a rectangular oven-safe casserole dish.
- Scald milk by cooking on medium heat, stirring frequently to prevent a skin from forming, just until bubbling. Remove from heat and set aside to cool.
- Blend eggs, vanilla, sugar, and salt in a blender. When milk has reached 110 degrees F, add to blending ingredients until thoroughly mixed.
- Pull out the oven’s middle rack and set casserole dish with ramekins on it. Pour warm water into the casserole dish until ramekins are about 1/3 covered. Pour egg and milk mixture into ramekins, distributing evenly until almost completely full. Bake 40 minutes.