Baked Eggs
User Reviews
5
6 reviews
Excellent
Baked Eggs
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This easy Baked Eggs recipe is loaded with flavor from salty pancetta, melty provolone, and fresh peas!
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Ingredients
- 1 tablespoons butter unsalted
- 6 ounces pancetta diced
- ½ cup shallot diced
- 12 egg large
- ½ cup heavy cream
- ½ teaspoon dried mustard
- 2 tablespoons parsley plus a bit more for garnishing, Italian, chopped
- ¾ teaspoon kosher salt Morton brand
- ¼ teaspoon black pepper freshly ground
- ½ cup peas fresh
- 6 ounces provolone cheese shredded
- pea pods split in half lengthwise, for garnish if desired, fresh
Instructions
- Place oven rack in upper third of oven. Preheat to 350°F. Lightly butter the insides of 6 ramekins that are 5" in diameter and 1" tall. Place ramekins on a large rimmed pan and set aside.
- In a nonstick skillet over medium heat, cook pancetta until chewy-crisp, stirring regularly. Remove pancetta from skillet to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the skillet.
- To the same skillet, add the shallot and cook until softened, stirring often. If the shallot starts to brown before it is softened, turn down the heat a bit. Remove shallot to a plate.
- In a medium bowl, whisk eggs, cream, mustard, parsley, salt, and pepper. Stir in the cooked shallot. Divide mixture evenly among the 6 ramekins.
- Reserve a bit of the pancetta for the tops of the eggs, and then divide the remaining pancetta among the 6 ramekins. Reserve a bit of the peas and cheese for the tops of the eggs, and then divide the remaining among the 6 ramekins. Give the mixture in each ramekin a little stir with a spoon and then place pan of ramekins in the oven. Bake for 15 minutes.
- Remove pan of ramekins from oven and top each ramekin with reserved cheese, then reserved pancetta and peas. Add a split fresh pea pod, if desired.
- Return pan of ramekins to oven and bake for an additional 5 minutes or so. The eggs should be just softly set and the cheese on top melted, with nothing overly browned.
- Garnish with freshly ground black pepper and a bit of chopped parsley. Let sit for a few minutes before serving.
Nutrition Information
Show Details
Serving
1
Calories
496kcal
(25%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
19g
(112%)
Cholesterol
440mg
(147%)
Sodium
708mg
(30%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 496kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 440mg | 147% |
| Sodium | 708mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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