Recipe to try: Dutch Baked Egg

dutch baked egg

I’m new to this. Obviously. And by this I mean blogging and posting recipes.

I don’t have Photoshop on the computer I’m currently using, and both my camera and lighting situations are less than ideal, so to say.

In short, please forgive the shoddy food photography. Please look past it and just try to take my word for it when I say this dish is positively delectable. The recipes calls for heavy whipping cream, so right off the bat you know it’s freakin’ delicious. And sinful, really, health-wise, so I try to make it only once or twice a month. What’s really great about this dish is that you can tweak it to suit your taste. There are a million possible combinations, possibly endless. Er, don’t do the math, please. Just take my word for it, again.

A quick back story: When I was a kid, I loved to make my own breakfast. I used a cookbook I found in the cupboard and proceeded to make every dish (ingredients and materials providing) in the breakfast section. Some were outright delicious; others were a total culinary disaster.

I remember when I found the Dutch Baked Egg recipe. I remember being particularly intrigued by the idea of an entire meal cooked and contained in a single little dish. It was a cold California morning during Christmas break and the combination of the warmth and the mouth-watering scent that poured from the oven was exceptionally pleasing; to this day this dish still serves as a real comfort food for me.

I have tweaked this recipe a bit from the original one I found in the cookbook, but I kept the name out of respect.

So, as Ree would say, please try this dish. Pretty please? Please?

Dutch Baked Eggs
Serves: Two
Prep Time: 10-15 minutes

Ingredients:

Four extra-large eggs
Heavy-whipping cream or whipping cream (Your preference)
Shredded cheese (Your preference)
Diced ham
Mushrooms (optional)
Chives (optional)
Salt and pepper to taste

Preheat oven to 425 degrees.

Lightly grease edges and bottom of two ramekins with butter, using a paper towel. This is just to prevent the edges form burning and sticking to the ramekins. (Which makes cleaning them a bit of a chore.)

ramekins

This is the ham I had on hand. You can use any kind of ham you’d like, but the thicker, the better.

ham

dhamDice into bite size pieces.

dicedham

Fill bottom layer of ramekin with diced ham.

haminram

Top with layer of mushrooms, or tomatoes, or both. Feel free to get creative. However I do offer this one piece of advice: steer clear of onions, or bell peppers, any vegetable with a strong flavor. Also, bacon doesn’t cook well and usually becomes chewy and limp. I’ve tried several ways, with several different types of bacon, to no avail. Now, as for putting crumbled crispy bacon on top of the finished product … well, that’s a whole ‘nother delicious story.

Break the two eggs on top of the ham/mushroom/whatever layers.

egginram

Then, fill the remaining space with cream.

cream

Make sure it’s a good, thick layer. Almost right to the top. Finish with a dash of salt and pepper.

creamfull

Then, shred some cheese and sprinkle across the top. I used this yummy block of gruyere I bought at a local farmers market.

cheese

Apparently, it was aged in a cave, which makes me wonder just how they accomplish that. This will become a nice, crispy-baked crust, like on baked French Onion soup. Yum, onion soup!

readytocook

And that’s it! Place the ramekins on a baking sheet and bake in the center rack for about 40 minutes. Start peeking at it around that point, and watch the cheese.

done

I pulled mine out a few minutes too late. Ignore the cheese that has burned slightly.

done2

Eat immediately! It’s sooooo good when it’s right out of the oven. The cream has turned into a fluffy, dreamy pillow of goodness.  Dig in and enjoy!

*Note:  If you hate a cooked egg yolk, take it out sooner or try lowering the temperature. You can also add the cheese just before you take it out. Test the yoke with a toothpick before adding the cheese. It will take about ten minutes for the cheese to turn into a nice crust. Of course, ovens vary, so cooking times may also.

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4 Responses to “Recipe to try: Dutch Baked Egg”

  1. musicmad Says:

    I stopped in today (because I got a email) to read your response to me about the Toddler/Tiara blog and ended up checking out a couple of your other blogs and found this. I’ll be trying this recipe real soon. It looks delicious!!!
    PS … your cats are adorable!

    • kiyokotown Says:

      What a nice comment! Thanks for coming back and looking! And please do try the recipe – the pictures don’t do it justice. I’ve been meaning to update them.

  2. musicmad Says:

    Well it was a cool rainy night tonite and I made the dutch eggs. I was wondering at the end if it was turning out because it just didn’t look right, it looked like the cream was still very liquid but when it was done, to our surprise, it looked and tasted delicious!! Thanks for the idea 😉

    • kiyokotown Says:

      Yeah, I forgot to mention that it does take a minute for two for the cream to “firm up” after you’ve taken it out of the oven. I’m glad yours came out well, though. Thank you for trying them!

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