Eggs are a mainstay in my diet, especially for breakfast. I love them - scrambled, over easy, or baked. For the most recent issue of ROSE & IVY, I explored the idea of how breakfast is the best meal of the day in 'Up for Breakfast'. This recipe for Baked Eggs with Goat Cheese and Chives is so easy and just so delicious. My personal philosophy on food is less ingredients and the best quality.
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Baked Eggs with Goat Cheese & Chives for One
Ease into a new day with baked eggs, a dollop of tangy goat cheese and a sprinkling of chives.
2 tablespoons milk
pinch of salt
dollop of goat cheese
chives, for garnish
Preheat oven to 400 degrees. Gently oil a large personal sized ramekin or a small dutch oven. Whisk eggs, milk, salt and pepper in a bowl. Pour into ramekin. Place a dollop of goat cheese in the center. Place on a baking sheet and bake for 10 to 15 minutes or until egg mixture is slightly browned. Garnish with chives before serving.
Staub Mini Round Cocotte, available at Williams-Sonoma
*Makes one serving