Baked Eggs with Vegetables and Cheese in Ramekins Recipe
Baked eggs with vegetables and cheese in small dishes are a weekend-style Polish breakfast treat – simple ingredients served in a slightly more “festive” way. They resemble French oeufs en cocotte, but with typically Polish additions: bell pepper, chives and yellow cheese. Ideal for a lazy morning when you have a moment to put something in the oven and finish your coffee in peace.
These baked eggs turn everyday ingredients into a cosy, restaurant-style breakfast with minimal effort. Baking them in individual dishes keeps the yolks beautifully soft and lets you customise each portion with different toppings.
Chef's tips
Take the eggs out of the fridge 10–15 minutes before baking so they reach room temperature – they will cook more evenly. Keep an eye on the baking time in your own oven; a minute or two can make the difference between runny and set yolks.
How to serve
Serve straight from the oven in the ramekins, placed on small plates to protect the table. Add fresh bread or toast for dipping and a simple side salad of lettuce, cucumber and tomato for a complete brunch.
Ingredients
- eggs 2 eggs per serving - 4 pieces
- bell pepper - 0.5 piece
- tomato medium, rather firm - 1 piece
- chives - 0.25 bunch
- cheese e.g. Gouda, Edam - 40 g
- 30% cream or milk for drizzling over the vegetables - 2 tablespoons
- butter for greasing the dishes - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare 2 small ovenproof dishes or ramekins that can hold 2 eggs each. Grease them thoroughly with butter, including the sides.
- Wash the pepper, remove the core and dice finely. Wash the tomato, cut in half, remove the hard core near the stem and dice. If it is very juicy, gently squeeze out some of the juice so it does not water down the dish too much.
- Wash the chives, pat dry and finely chop.
- Divide the diced pepper and tomato between the dishes. Season with a little salt and pepper. Drizzle each with 1 tablespoon of cream or milk.
- Carefully crack 2 eggs into each dish over the vegetables, trying not to break the yolks. Lightly season the tops with salt and pepper.
- Sprinkle the eggs with grated yellow cheese and some of the chives (reserve the rest for sprinkling after baking).
- Place the dishes on a baking tray to make it easier to put them in and take them out of the oven. Bake for 12–15 minutes, until the whites are set (they should be white, not translucent) and the yolks remain slightly runny. If you prefer fully set yolks, bake for 2–3 minutes longer.
- After removing from the oven, sprinkle the eggs with the remaining chives and serve immediately, ideally with bread for dipping into the yolk.
Storage
Danie najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, możesz przechować w lodówce do następnego dnia i podgrzać krótko w piekarniku lub mikrofalówce, ale żółtka będą już całkowicie ścięte.
