Ingredients with Measurements:
- 4 large eggs
- 1/2 cup diced ham
- 1/2 cup chopped asparagus
- 1/4 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1 tablespoon butter
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins or small baking dishes
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease the ramekins with butter.
3. In a skillet, sauté the diced ham and chopped asparagus until tender.
4. Divide the ham and asparagus mixture evenly among the ramekins.
5. Crack an egg into each ramekin.
6. Pour 1 tablespoon of heavy cream over each egg.
7. Sprinkle shredded cheddar cheese on top of each egg.
8. Season with salt and pepper to taste.
9. Place the ramekins on a baking sheet and bake for 15-20 minutes or until the eggs are set.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 19g
Carbohydrates: 2g
Protein: 17g
Substitutions for ingredients:
- Ham: You can substitute diced bacon or cooked sausage.
- Asparagus: You can substitute chopped spinach or broccoli.
- Cheddar cheese: You can substitute any type of shredded cheese.
Variations:
- Vegetarian: Omit the ham and add more vegetables such as mushrooms, bell peppers, or onions.
- Mediterranean: Add chopped tomatoes, olives, and feta cheese.
- Mexican: Add diced jalapeños, salsa, and shredded Mexican cheese blend.
Tips and tricks:
- Make sure to grease the ramekins well to prevent sticking.
- You can prepare the ham and asparagus mixture ahead of time and store it in the refrigerator until ready to use.
- For a creamier texture, you can add more heavy cream or substitute with half-and-half.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the leftovers for 30-60 seconds or until heated through.
Presentation ideas:
Serve the baked eggs on a plate with a side of toast or a salad.
Garnishes:
Sprinkle chopped fresh herbs such as parsley or chives on top of the baked eggs.
Pairings:
Serve with a glass of orange juice or a cup of coffee.
Suggested side dishes:
Toast, salad, or roasted potatoes.
Troubleshooting advice:
- If the eggs are not cooked through, bake for an additional 5-10 minutes.
- If the eggs are overcooked, reduce the baking time.
Food safety advice:
Make sure to cook the eggs until the whites and yolks are firm to prevent foodborne illness.
Food history:
Baked eggs have been a popular breakfast dish for centuries, dating back to ancient Rome.
Flavor profiles:
Savory, creamy, and cheesy.
Serving suggestions:
Serve as a breakfast or brunch dish.
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