Skillet Baked EggsNovember 4, 2015 By Cathy — 4 Comments
Individual skillet baked eggs with thyme and Parmesan cheese.
I’ll never understand people that skip breakfast. Alright, I get it on a busy Monday morning when you’ve traded a scrambled egg for an extra five minutes of sleep. But on the weekend it’s a different story. I love grabbing the family and going out for breakfast at the local diner, but sometimes I prefer my robe and fuzzy slippers and a meal around the kitchen table.
Eggs are my go to on the weekend since I rarely have them during the week. Scrambled, cheesey, over-easy, fluffy omelettes…all are in the regular rotation. Then these individual cast iron skillets came into my life and upped the ante. Honestly if I wasn’t already married I think I’d marry one of these. They make breakfast so simple and ridiculously delicious. Heat the pan, swirl in a pat of butter, crack two eggs, a splash of cream, add whatever toppings strike your fancy and pop in the oven. Done.
And the best part…everyone can pick their own toppings and no one has to share. I’m all for sharing appetizers at dinner, but at breakfast I’m not looking to engage. I want my meal, my coffee, my second cup of coffee and a copy of The New York Times US Weekly. And maybe another splash of coffee.
Now I know you’re probably not looking for another pan to store, but I promise that you’ll make good use of these. They’re fantastic not only at the breakfast table, but are great for cooking everything from fish, to pot pies, to little plates of nachos, to apple pie. And they really hold the heat which cuts the down on the cooking time too. But if you’re as stubborn as my youngest son and can’t be convinced, you can also make these eggs in a ramekin, still good, but missing a little oomph.
I’ve made these eggs scattered with bacon, mushrooms and sautéed spinach, but my favorite is simple and herby, with healthy sprinkle of parmesan. If you love a runny yolk like I do, be careful not to overbake. And don’t skip the cream. It really elevates the dish and helps to set the whites while they bake. And while these are eggs are good enough to make me forgo those extra five minutes of sleep on a weekday morning, I’ll probably go ahead and hit the snooze button and wait for Saturday, my fuzzy slippers and some quality time at the kitchen table.
- 1 tsp Butter
- 2 Eggs
- 1 Tbsp Heavy cream
- 1 Tbsp Parmesan cheese, grated
- ½ tsp Fresh thyme, finely chopped
- 2 tsp Scallion, white and pale green parts only, chopped
- Salt and Pepper
- Preheat the oven to 400 degrees.
- Heat a 6½ inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner.
- Add butter and swirl around the pan until the bottom is coated.
- Crack two eggs into skillet, taking care not to break the yolks.
- Drizzle the heavy cream over the eggs.
- Sprinkle with Parmesan, thyme, scallion and salt and pepper.
- Bake for about 3 minutes or until whites are no longer runny and yolks are set but not fully cooked through.