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Baked Egg

April 3, 2011 by Erica 14 Comments

Baked Egg

I’m in love with the idea of baked eggs, however making them requires a bit of planning and time when the intent is to have them for breakfast during a busy school/work week. Quite often, we run out of the house early or hastily, and it’s either too early to think about cooking and eating, or we’re running late. But in my dreams, I’m making a baked egg in the morning.

I’m pretty convinced that my best days are when I have a light beginning to the day (water and juices) followed by a salad or egg dish. That’s my ideal though – and hard to fit into our schedule. Of course, this is also great for lunch or dinner, and a lot easier to make in the evening if you have the ingredients handy.

If you’re a bit ambitious and want this for breakfast, you can prepare most of this dish the night before, and then crack the egg and place it gently on top before placing the dish in the oven for about 15 minutes. Then, take a shower, dress, and get back to you egg dish – ready and waiting to be devoured. Am I dreaming?

Some inspiration:

Eggs-en-cocette from La Tartine Gourmande

Baked eggs from What Katie Ate

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Baked Egg

Servings: 1 serving
Calories: 159kcal

Ingredients

  • 1 large egg
  • 1 tomato, diced or other diced vegetables
  • 1 tablespoon yogurt or soft cheese or cream
  • 1 slice turkey bacon
  • herbs and salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F.
  • In a small baking dish or ramekin, place a slice or two of turkey bacon along the edge of the baking dish.
  • Cover the bottom of the baking dish with the cheese or cream.
  • Add some diced vegetables inside the bacon slice.
  • Crack an egg gently and then carefully pour it the middle of the baking dish so the yolk stays together. Sprinkle any herbs you would like on top of the dish as well as a bit of sea salt and pepper.
  • Bake for 15 minutes.
  • Cool for a moment and enjoy!

Nutrition

Calories: 159kcal | Carbohydrates: 7g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 202mg | Sodium: 406mg | Potassium: 416mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg
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Filed Under: Breakfast, Dairy Free, Gluten-Free, Low Sugar, Nut-Free, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: eggs

Previous Post: « Yellow Cake {almond flour}
Next Post: Blackberry Crumble »

Reader Interactions

Comments

  1. AvatarMia's mama

    January 28, 2012 at 3:57 pm

    This is so good! I throw in chopped spinach and place it under sliced natural ham so it doesn’t burn and throw diced tomatoes on top. Great breakfast that takes little time away from the morning routine.

    Reply
    • EricaErica

      January 28, 2012 at 4:27 pm

      Wow, that sounds good.

      Reply
  2. AvatarPat

    May 1, 2011 at 5:05 am

    This looks like Canadian Bacon instead of the small strips of turkey bacon we have in the store- and Canadian Bacon is precooked?

    Reply
    • EricaErica

      May 1, 2011 at 7:45 am

      Pat, here’s the turkey bacon I use: http://www.applegatefarms.com/products/organic_turkey_bacon.aspx

      Reply
      • EricaErica

        May 1, 2011 at 7:55 am

        FYI – that turkey bacon is not SCD legal, but this one is: http://www.organicprairie.com/product/organic_uncured_turkey_bacon/organic_turkey

        Reply
  3. Avatarmarina

    April 21, 2011 at 12:27 pm

    Great recipe, I usually do eggs on stovetop but the baked one looks cool!
    I remember in the past my kids daycare cook made a whole pan of baked meat with baked eggs for the kids lunches!

    Reply
  4. Avatar[email protected]

    April 6, 2011 at 3:49 pm

    Hi, Erica,
    I love the idea of this. I have made baked eggs by first baking dried pasta (for me it’s gluten-free pasta) covered in chicken or vegetable stock & tomato sauce, and then adding the egg toward the end. Your recipe is making me want to add bacon to the mix!
    Warm regards,
    Nicole

    Reply
    • EricaErica

      April 6, 2011 at 4:33 pm

      That sounds great. How long do you bake the pasta et al?

      Reply
      • Avatar[email protected]

        April 10, 2011 at 9:47 am

        At 400 degrees, Erica, it takes about 30 minutes, more or less – until the egg is set. I remember when I posted it on my blog (ages ago) one of my readers said that it sounded strange, but turned out really delicious. Bacon would only make it that much better (as it does most everything)!

        Warm regards,
        Nicole

        Reply
  5. AvatarYvette

    April 5, 2011 at 9:50 am

    Should the turkey bacon be cooked before hand? Silly question, possibly, but I’d rather know for sure before I start burning stuff!

    Reply
    • EricaErica

      April 5, 2011 at 10:23 am

      No need to cook the bacon before you bake it 🙂

      Reply
  6. AvatarCourtney

    April 3, 2011 at 9:16 am

    Definitely something I could easily become addicted to quickly! Love the bright colors 🙂

    Reply
    • EricaErica

      April 9, 2011 at 4:34 pm

      Thanks! I know, lots of yellow and red. Could use some green 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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