I returned home to a newly renovated interior! All the walls have been re-painted and we got hardwood floors installed all throughout the house. The best part, I am a little ashamed to say, is the kitchen. New granite countertops, viking appliances, a garbage compressor and much much much more. I barely cooked before I left for school, but that's probably because our kitchen was extremely rough on the eyes. But now, O have been loving this new kitchen and since my return five days ago form London, i've tried a new recipe every day, thanks to Pinterest! On the menu this morning for my dad, my version of baked eggs.
- 2 tbsp. butter, for greasing
- 8 eggs
- 1/4 cup Parmesan, finely grated
- 2 tbsp. rosemary, roughly chopped
- 1 tsp. pumpkin spice, grated
- 4 Hillshire Farm sausages,
- 4 bsp. single cream (18%) or low-fat milk can be used as an alternative
- salt & pepper to taste
- Preheat the oven to 400F degrees. Set aside 4 x 1/2 cup ramekins, lightly greased with butter. Then, start a kettle and bring to a boil and have a small roasting pan available.
- While the oven is preheating, saute the sausages over medium-high heat for 2 minutes per side, until slightly browned. Remove and then chop. Reserve.
- Add 1/2 tbsp. of single cream to the bottom of each ramekin along with the nutmeg and half the rosemary.
- Carefully crack the eggs into a bowl before transferring to the ramekins. Transfer two eggs to each ramekin and season with salt & pepper. Add the other 1/2 tbsp. of cream around the edges of each ramekin and top with the remaining rosemary. Put the sausages into the egg. Add the grated Parmesan over top.
- Place the ramekins in the roasting pan and add enough of the boiling water so it comes up a third of the way up the ramekins.
- Bake for 15 minutes, or until the white of the eggs are just cooked.
- Serves 4.
Happy baking! My dad sure loved it, or at least he said he did.