Thursday, September 1, 2011

Baked Eggs with Pecorino

This is probably one of the quickest and tastiest eggs dishes I've made, a comforting light breakfast that combines over easy to over medium eggs with the sharp bite of pecorino cheese and freshly ground black pepper.

350 degrees
20 to 30 minutes


1 to 2 eggs
6 oz ramekin
2 tbsp shredded pecorino romano cheese
salt & pepper to taste
1 tbsp butter

Coat each ramekin with butter leaving any remaining butter in the bottom of the dish.  Crack the egg without beating, season with salt and pepper and top with pecorino.  Bake in a 350 degree oven for 10 to 15 minutes or until cooked to your liking.

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