School is back in (already?!) and Kiddo is off to first grade. And by “off to” I mean “off to the dining room” where we homeschool. 🙂 Since time is a little more of the essence than in the lazy summer mornings, I’ve been trying to think of a quick breakfast that still gets some good protein and fat in us. When Michael Ruhlman posted about baked eggs in a mini-cocotte, I had my answer.
Unfortunately, I don’t own a mini-cocotte (quelle tragedy). I do, however, own this petite pie plate from Le Creuset, and I figured that was just about the right size for what I wanted anyway. Add a couple slices of whole wheat bread, and that’s a pretty healthy breakfast! The best part is how customizable this is — you can add anything you want to it, baked in or as a topping, to keep you from getting bored with it. Here’s my favorite method:
Baked egg sandwiches
Ingredients
- 1 egg
- 1-2 tsp. olive oil
- Salt, pepper
- Hot sauce
- 1 slice cheese
- 2 slices whole wheat bread
Instructions
- Preheat oven to 350F (I do this in the toaster oven)
- Coat the pie plate with olive oil and crack the egg into the dish. Leave it alone if you like it like a fried egg; I like it more like scrambled so I poke at the yolk a little till it spread out into the whites
- Sprinkle with salt, pepper, hot sauce, or whatever floats your boat
- Bake 5-8 minutes until egg whites are cooked through, then switch to broil for about two minutes until the yolk is as cooked as you like it
- Top with cheese and build your sandwich!
Notes
Variations!
Use butter or bacon grease instead of olive oil
Add in blue cheese crumbles
Top with crispy bacon
Sprinkle in red pepper flakes
Add some chopped veggies
Serve over mashed avocado
Add sliced tomatoes
Top with buffalo sauce
What other variations sound good? We have a steady supply of eggs from a farmer friend of The Yankee’s, so all suggestions welcome. 🙂
One Particular Kitchen 
Love breakfast sandwiches! I’ve been known to eat them for lunch and dinner, too.
I had one for supper last night with slices of avocado on the sandwich. SO GOOD.
ooh- good idea. I’m not a good egg maker but this sounds easy enough that even I can do it.
This is TOTALLY easy. Give it a try!
Is that a Brownberry Oven sandwich thin? I have recently discovered how great those are! AND I just ordered the last one of the pie plates from Amazon, thanks to you 🙂 Can’t wait to try the baked egg. Thanks for sharing a simple recipe that I thought…now why didn’t I think of that?! hahaa looks so easy and nothing beats an egg for protein.
Oh I can’t remember who makes them! But yes, sandwich thins — my kids actually love them for peanut butter sandwiches, too! And YAY on the pie plate! You know I’m all about simple and easy food. 🙂
We do this with our scouts, and our kids, except we use metal muffin tins. Make sure you spray them with non-stick spray. You can make 6 at time this way. Oh you can throw them on a grill and cook to,if you are like I am and my kitchen is too hot to cook in during the summer.
So smart to do them on the grill!! That’s why I do the toaster oven, so I don’t heat up the house, but the grill would probably be even better!