Happy first day of Spring guys! Are you all as excited as I am for blue skies and warmer temperatures?! We are lucky enough to live in an area where, for the most part, the sun is always shining, and the chance of rain is scarce. This is one of the many things I love about living in Colorado. You just can’t beat the weather. Sure we get some snow, but it’s usually gone the next day. For the most part our winters are pretty mild, and I just love this. So anyway, lets talk breakfast. I love this recipe for Spring. It’s light and yummy and packed full of flavor. Baked eggs can be hit or miss, and it’s one of those recipes that you have to keep your eye on while it’s baking. The eggs can go from runny to set in just a matter of seconds. Unless over-hard eggs are your thing, I suggest keeping a close eye on these babies while they are baking. Other than that, this recipe is super simple, and you can get creative as you want with it. Top them with your favorite cheeses and herbs. In this case, I went with goat cheese and a blend of herbs, which is my favorite way to eat them. I hope everyone had a great week, and are looking forward to the weekend! I know I sure am!
Beer: Maine Beer Company’s MO
Brewed By: Maine Beer Company
Style: American Pale Ale
Description: Do you know what makes me super sad? When I have a beer that is soooo ridiculously delicious, and then I find out that we can’t get it here in Colorado. This is how I feel about MO, Maine Beer Company’s Pale Ale. Fortunately, the happiness I feel when drinking it makes me forget about how sad I was. Zach was just recently in the Northeast, and brought this brew back. I fell in love with it at first sight and first sip. The labeling on these bottles has become one of my favorites, and this pale ale is just divine in each and every definition of the word. It’s well-balanced with citrus, pine and fruity notes. I wanted a pale ale to pair with this recipe; something light and refreshing, yet robust in flavor is perfect for these baked eggs. If you are one of the lucky people who can get your hands on their beer, I highly recommend it. It’s like no other.
Please start distributing here.
Goat cheese and herb baked eggs are a simple and quick solution to your breakfast problems. They are baked in a ramekin and ready in under 10 minutes!
- 4 tablespoons unsalted butter
- 4 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh chives, chopped
- 2 garlic cloves, minced
- 8 large eggs
- pinch of cayenne pepper
- 4 ounces goat cheese, crumbled
- Preheat your oven to 400 degrees F.
- In a small saucepan, combine the butter and heavy cream over low heat until melted and warm.
- Divide the butter and heavy cream mixture evenly among 4 ramekins (4-6 ounce ramekins). Sprinkle each ramekin with the chopped herbs and garlic, dividing among the 4 ramekins.
- Crack 2 eggs in each ramekins. You may crack them into separate bowls first, just in case you break one of the yolks, then slide them into the prepared ramekins.
- Sprinkle the eggs with salt pepper and a pinch of cayenne pepper. Sprinkle the goat cheese on top of each ramekin.
- Place the ramekins on a baking sheet and bake for 6-8 minutes or until the eggs are baked to your liking. The timing for the eggs to bake will vary. It is important to remove your eggs from the oven before the yolks start to set, so pay close attention.
- Remove from oven and serve immediately with toast. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * 4 Ramekins (4-6 ounces) * Baking Sheet * Small Saucepan * Whisk *