When I was in university I worked as a hostess in an Italian restaurant on weekends.
While most students were enjoying brunch or lying in bed on Sunday morning, I was running around seating customers, cleaning up dirty breakfast plates and finding high chairs for screaming toddlers.
I learned early on that it was best not to go into work on Sunday with any kind of hangover. Screaming kids + throbbing head = bad plan.
What always got me through the day was a promise of baked eggs at the end of my shift. Although I didn’t get tips as a hostess, I got a free meal, and I took full advantage of this.
I would order my baked eggs piled high with artichokes, spinach, red pepper, feta, you name it! It was a delicious thing to look forward to and a good pay off for my hard work.
To this day, I love baked eggs and their simple elegance. This recipe is a simple, crowd pleasing combination that I created for my parents one Christmas morning. Served with hashbrowns and rye toast, it’s a perfect way to celebrate the morning!
Since the eggs are baked, this dish remains really light, but still full of flavour. You can easily adjust the fillings in this recipe and serve it in a casserole dish if you prefer – but make sure to adjust the baking time.
- 1 tbsp Olive oil for greasing ramekins
- 4 Eggs (for serving 2)
- 1 tbsp Unsweetened almond milk
- Smoked Salmon
- Goat cheese *optional
- Salt and pepper
- Sprinkle of paprika
- Preheat oven to 350F
- Grease up individual ramekins
- Stir together eggs, milk, paprika, salt and pepper and and pour into ramekins
- Add torn up smoked salmon, chives and goat cheese
- Place in the oven for 15-20 minutes or until eggs are set
- Serve with arugula salad or toast and hashbrowns