From the Journal | Baked Eggs with Goat Cheese and Chives, for One

ROSE & IVY Journal Baked Eggs with Goat Cheese for One

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.  

For more breakfast recipes click here!


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 eggs, 

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