This has been the most out of the ordinary winter with 65° temps in February. On this particular cloudy morning I have a little extra time so I’m attempting to make breakfast a bit out of the ordinary too. In the hustle and caios of school day mornings it’s easy to forget how easy baked eggs are to make. I’ve been trying to step up breakfast to a more whole food level. It’s been ages since I’ve purchased a box of cereal. Sadly the kids usually end up with oatmeal or a hard boiled egg and banana on the run. Today will be much better.
You don’t need fancy dishes or special equipment. You can make baked eggs in muffin tins or even a pie plate. Today I made them in individual soup pots but you can make several servings in one shallow dish. Today I used ingredients I had in the refrigerator. Puff pastry, brie and prosciutto left over from a weekend charcuterie board, a bit of fresh pesto and of course fresh eggs. It’s really just a step up from eggs with ham and cheese. Prosciutto is a cured ham that has a salty, sweet flavor with a melt in your mouth texture.
Don’t stop there! The beauty of baked eggs is the unlimited list of delicious ingredient options. View full post »