Two variations on oven-baked eggs

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Hi there!
Today I share with you two of my favourite breakfast dishes. I love eggs for breakfast or lunch: they’re tasty, they’re easy and they can be prepared in so many ways. Take oven-baked eggs for example: the possibilities are endless. I’ll be sharing two of my favourite combinations in this post. Level up your egg baking skills with this great recipe!

Today is actually a great day. The sun is shining bright and it’s so nice to have that light inside of my house. I’ve done a lot of preparations for my birthday already, and later I’ll be baking a cake. Yay! I’m so enthusiastic right now I figured it would be a great time for writing. Continue reading for the recipe!

Oven baked egg variation 1: cream, chives and cheese

For this recipe I used sour cream but you can swap this out for any other cream cheese or even milk.

The cream gives this egg a beautiful smooth and fluffy texture, and nothing beats the flavour of fresh chives and cheese!

What you need:

  • Egg, 1 large
  • Sour cream, 1 tablespoon
  • Cheese, 1 tablespoon
  • Chives, (fresh) 1 tablespoon
  • Salt and pepper

What you need to do:

  • Preheat the oven to 180 degrees. Grease a ramekin with some olive oil or butter.
  • Break the egg in a bowl and add the cream. Whisk together until smooth.
  • Chop up the chives and add this to the mixture. Season with some salt and pepper.
  • Pour the mixture in the ramekin and sprinkle some cheese on top.
  • Place this in the oven for around 18-20 minutes until the egg is set. Let it cool down a bit, and enjoy!

Oven baked egg variation 2: tomato, basil, mozzarella and oregano

This recipe is simply the best with some mozzarella cheese in it. However, I was out of mozzarella so the picture you see is without 🙁

What you need:

  • Eggs, 2 large
  • Oregano and basil
  • Tomato, 1 small
  • Mozzarella, 1 tablespoon
  • Salt and pepper

What you need to do:

  • Preheat the oven to 180 degrees. Grease a ramekin with some olive oil or butter.
  • Crack the eggs in a bowl and add the herbs and some salt and pepper.
  • Cut the tomato and mozzarella in small pieces and place this in the ramekin. Pour over the egg mixture and place this in the oven for 20-25 minutes.
  • Once the egg is set you can take it out of the oven, let it cool for a bit and enjoy!

See?! Brilliantly easy and so tasty. Great for breakfast or lunch with some toast and a cup of coffee!

I hope you enjoyed this recipe, I’ll be back tomorrow with more 🙂 Thanks for reading!

Vivian

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2 thoughts on “Two variations on oven-baked eggs

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