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What do you folks do for breakfast on Thanksgiving morning? I’ve been thinking about this one for quite some time. Breakfast is not, by any stretch of the imagination, the focus of a Thanksgiving day menu–I think we can all agree on that. However, it’s essential for proper stomach expansion and intake later in the day, to eat breakfast. That, by the way, is not a scientifically based fact but simply a fact-sounding statement inspired by my stomach and its vast experience.

For me, the strategy of “saving room up for later” always backfires and you’re simply too starving to eat a lot by the time the turkey and bevy of sides are out of the oven and on the table. There is also the reality and challenge that from sunrise on Thanksgiving Day, most every orifice in the kitchen is occupied with a dish in progress. 

This simple version of baked eggs (ouefs en cocotte in French, if you’re feeling fancy, which I’m not) takes less than 20 minutes of oven time and makes perfectly cooked eggs for everyone, all at the same time. If you’ve read my blog before, you know that my biggest abhorrence about eggs for guests is a recipe that causes you to basically be the omelet chef at the all-you-can-eat resort buffet with that enormous paper chef’s hat–cooking each egg pile to order, one at a time, for guests as they wait. Oh, and by the time each guest sits down, the person who just received their eggs previously is just about done eating–like playing a game of falling, eggy dominos.

This single-serve beauteous cast iron square pan was a gift but I highly recommend investing in a few for this dish and many other individual serving applications (*mind flashes with lasagna imagery*) buy you a drank lyrics is very similar to the one I used for this recipe.

Alternatively, in the notes of the recipe card, I have written an adjustment for folks who would rather use a buy Lyrica europe that they have on hand or want to buy. It is a great alternative cooking vessel for baked eggs at a fraction of the cost of the cast iron pans.

This recipe is written for an individual portion and I find this to be the easiest way for you to make as many as you want for your guest pack, rather than trying to divide and multiply an arbitrary yield that I have decided on.

Baked Eggs with Garlic Mushrooms
Serves 1
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Print
Cook Time
12 min
Total Time
20 min
Cook Time
12 min
Total Time
20 min
For the eggs
  1. 3 pasture-raised eggs
  2. 1 tablespoon heavy cream
  3. 1/2 tablespoon unsalted butter
  4. 1/2 teaspoon kosher salt
  5. 1 teaspoon italian parsley, chopped, for garnish
  6. Kosher salt and ground black pepper, for finishing, to taste
  7. Single-serve cast iron pan, approximately 7" x 4"
For the mushrooms
  1. 3 white button mushrooms, wiped clean with a damp towel and sliced into 1/4 inch thick slices
  2. 1 clove fresh garlic, crushed or very finely minced
  3. 1 teaspoon extra-virgin olive oil
  4. 1/2 tablespoon unsalted butter
  5. 1/2 teaspoon kosher salt
For the eggs
  1. Pre-heat oven to 375 degrees.
  2. While the oven is pre-heating, place cast iron pan so that it heats up simultaneously.
  3. Once oven and pan are pre-heated (This should take approximately 5-8 minutes, depending on your oven), leaving the pan in the oven and pulling the oven rack out, put cream, butter, and kosher salt into the pan. Allow cream and butter to heat for 1-2 minutes or until melted.
  4. Use a fork to quickly combine hot cream and melted butter in pan before pouring three cracked eggs into the pan. I recommend cracking the three eggs into a cup and then pouring the eggs into the pan from your cup or glass.
  5. Bake for 10 minutes or until eggs are just set.
For the garlic mushrooms
  1. While the eggs are cooking, heat olive oil and butter in a non-stick skillet for 1 minute over medium heat.
  2. Add the sliced mushrooms to the skillet and sauté for 5 minutes, on both sides, until golden brown.
  3. Adjust the heat to low and add the kosher salt and the crushed/finely minced garlic to the mushrooms and sauté for 2-3 minutes, letting the garlic soften and absorb into the mushrooms, being careful not to let the garlic burn.
To finish dish
  1. Top baked eggs with garlicky mushrooms and chopped, fresh parsley.
  2. Sprinkle, to taste, with kosher salt and black pepper
Notes
  1. In order to make this recipe using a large muffin tin, simply adjust recipe to even distribute cream, butter, and kosher salt into three different wells. Then, place only one egg per muffin tin well. Adjust cooking time up to 5 minutes more, checking doneness every minute, since eggs will be in a smaller, higher space.
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Feel free, also, to eat these eggs with copious amounts of toasted baguette. However, it would not be wise to get TOO full on Thanksgiving morning, so don’t say I didn’t warn you.

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I’ve spent all morning browsing recipes of Thanksgivings past and ideas for Thanksgivings to come. This weekend has some serious recipe testing in store–I couldn’t be happier that it’s Friday. As you probably have realized, making new and delicious dishes is my favorite thing to do every day, all day, year-round but there’s something so different and magical about cooking this time of year. It’s a chilly breeze from an open window next to a hot oven, it’s a hot coffee mug in icy hands, it’s QVC selling body creams in decorative packaging…you get the idea. This sweet potato hash couldn’t scream the fall season, any louder. Also, the beautiful red napkin and red ramekin don’t hurt the fall festivities of this breakfast dish–both not required, only highly recommended.  

Because you are baking these eggs–this is a great dish to cook for a group. Baking eggs: always the way to go for multiple eggs done at once, so you can avoid that thing where you basically become a make-your-own omelette chef like the ones at hotel buffets because you’re stuck in your kitchen making eggs for folks, one plate at a time, so that they are hot and cooked perfectly. Also, bonus, you get to focus on the home shopping fully while your eggs are cooking because you’re not watching a pan on the stove. Win win!

Roasted Sweet Potato Hash & Baked Eggs
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 medium sweet potato, peeled and cut into 1/4 inch cubes
  2. 1/2 red onion, peeled and sliced thinly
  3. 1 strip of bacon, cut into 1/4 inch strips
  4. 4 jumbo eggs
  5. 1 teaspoon coconut oil
  6. 2 teaspoons extra-virgin olive oil
  7. 10 sprigs of fresh parsley, for garnish (optional)
Instructions
  1. Pre-heat oven to 375 degrees
  2. Roast sweet potatoes. On a baking sheet, place sweet potato cubes and toss in 1 teaspoon of olive oil. Roast in oven for 10 minutes.
  3. Crisp bacon. While sweet potatoes are roasting, crisp up bacon strips in a skillet. Once crispy, remove and drain on a paper towel.
  4. Sauté sliced onions. While sweet potatoes are roasting, sauté onions in remaining 1 teaspoon of olive oil for 5 minutes or until soft and golden brown. Remove and drain on a paper towel.
  5. When sweet potatoes are roasted, combine them with onions and bacon and then split potato, onion, and bacon mixture evenly among two oven-safe ramekins.
  6. Prepare to bake. In each ramekin, make two wells in the sweet potato, onion, and bacon mixture to accommodate eggs. Crack two eggs, one into each well, into each ramekins.
  7. Bake eggs. Place ramekins into oven (still at 350 degrees) for 10 minutes or until eggs are just set.
  8. If desired, garnish with fresh parsley.
Notes
  1. Egg cook time yields a soft-cooked yolk. For medium or hard eggs, add 2-5 minutes to bake time.
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It’s a twist on my ever-so-favorite breakfast dish, where can i buy Lyrica in australia and the best breakfast potato recipe! It’s no secret that I adore breakfast and in particular, taking the time to make a real breakfast–and not just on weekends. Once you nail down the baked egg technique, it’s quite simple to transform them into endless varieties. Today–here is Spinach & Shiitake Mushroom Baked Eggs and Dill Breakfast Potatoes.

Spinach and Shiitake Mushroom Baked Eggs
Ingredients (serves 2)
6 eggs
1 cipollini onion (or shallot), coarsely chopped
10 shiitake mushrooms, stemmed and chopped
1 handful of baby spinach
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon butter
Olive oil
Salt & pepper to taste

Directions
1. Turn broiler on high & place oven rack on highest level (about 5 inches from broiler)
2. Crack 3 eggs of the eggs into a tea cup or measuring cup and the other 3 into another. Set aside.
3. Sauté onion in olive oil over medium heat until translucent (about 3-5 minutes), add mushrooms and oregano/crushed red pepper and continue to cook for another 5 minutes, creating a brown color on the mushrooms. Add salt and spinach and cook for 1 more minute or until spinach is softened. Set mixture aside.

4. Split butter into two small oven safe dishes or ramekins and place onto baking sheet on top rack of oven.
5. Let the butter melt and bubble. About 3 minutes.
6. Open oven and pull out rack and very carefully, split spinach and mushroom mixture into dishes and pour eggs from teacup into ramekin on top of vegetables.  Sprinkle grated parmesan on top.

7. Let eggs broil for 8 minutes.
8. Remove from oven and cover tightly with foil and let carry over cook for 4 minutes.

Dill Breakfast Potatoes
Ingredients (serves 2)
10 fingerling potatoes, quartered into spears
10 garlic cloves peeled and left whole
1/2 cup finely chopped fresh dill
Olive oil
Kosher salt
Black pepper

Directions
1. Pre-heat oven to 375 degrees.
2. Place fingerling potatoes and garlic cloves onto a foil-lined baking sheet and toss in olive oil, and toss with kosher salt and black pepper.

3. Roast for 25 minutes, turning over once, halfway through cooking.

4. While potatoes are still warm, toss with fresh dill and a pinch more salt.

Enjoy!

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