I love breakfast, but Colby doesn't have much of a sweet tooth, so I'm always trying to find meals that will make both of us happy. When my mom was here to help us out after River was born, she cooked lots and lots of good food for us. One morning, she sat Colby and I on the couch to just relax for a bit and made us a tasty breakfast of baked eggs and fruit. I think she threw some smashed fingerling potatoes on the plate too. I'm not sure...those first few weeks were a little hazy. Anyway, I remember it being delicious and have made it many times since then. And, while nothing is ever as good as when mom makes it, I think this is pretty close.
You're gonna need...
1 tablespoon of butter
1 sprig of thyme
1 tablespoon mushrooms, chopped
2 cherry tomatoes, chopped
2 teaspoons of parmesan cheese
1 teaspoon Italian parsley, chopped
2 tablespoons heavy cream or half and half
Salt and pepper
Preheat your oven to 350 degrees. Add 1 tablespoon of butter to a ramekin. Place the ramekin in the oven to melt the butter - just a minute or two. Pull the ramekin out and add 1 tablespoon of cream, then add one egg. Sprinkle with salt and pepper and add the add half of the mushrooms and tomatoes. Add 1 teaspoon of cheese and half of the thyme and parsley. Crack the next egg over this and repeat the previous steps with the veggies and herbs. Pour the last tablespoon of cream on top and sprinkle with salt and pepper. Bake for 27 minutes (more or less depending on how you like your eggs done). 27 minutes will give you pretty hard eggs. You can check on it at 22 minutes and see if it's where you want it.
You can play around with this and add or take away whatever you want. Maybe do rosemary instead of thyme--or both! You could try cilantro, salsa, and peppers. When we have kale in the house I usually add that also. This is a great, versatile breakfast and can be easily multiplied for however many mouths you have to feed.