Eggs baked in a water bath
1 serving
20 minutes
Eggs baked in a water bath are a refined European dish that captivates with its delicate texture and harmonious flavor. Its roots trace back to French culinary traditions, where the warmth of water allows the proteins to curdle gently and evenly, creating the perfect consistency. The taste of this dish is an exquisite mix of creamy tenderness, savory ham, and fresh vegetables, complemented by the aroma of parmesan. It is ideal for leisurely breakfasts, light lunches, or elegant appetizers. The versatility of the recipe allows for experimentation by adding favorite ingredients. The combination of baked egg with brie cheese and herbs adds a special luxury to this dish. It can be served directly in a ramekin, enjoying each creamy layer and gooey cheese crust.
1
Preheat the oven to 160 degrees with convection or 180 degrees without and place the baking tray on the second shelf from the top. During cooking, the molds should be visible, with a distance of about 8-10 cm from the grill.
2
Prepare a heat-resistant dish with boiling water, into which later place the filled ramekins. Take the butter out of the fridge and let it warm up - this makes it easier to coat the ramekins. Some ingredients can be processed first: boil or steam the asparagus and then cut it into pieces; slice and lightly fry the ham or its equivalent (sausage, chorizo, bacon). Finely chop the green onions and grate the parmesan.
- Brie cheese: 10 g
- Parmesan cheese: 20 g
- Green onions: 1 stem
3
Grease the ramekins with butter inside - the bottom and edges.
- Brie cheese: 10 g
4
First, add sour cream to the ramekins — you can replace it with cream if desired. Then layer the vegetables. You can add sweet pepper or anything else from the fridge that goes well with eggs. All contents of the ramekins, except for the eggs, should be chopped small enough to fit several pieces in one teaspoon.
- Sour cream: 15 g
- Green asparagus: 1 stem
- Ham: 15 g
- Cherry tomatoes: 1 piece
5
Break one egg, making sure to keep the yolk intact. Add salt and pepper to taste.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Add brie cheese (or any other to taste) and crack a second egg on top. If the molds are small and the eggs are large, one egg may be enough.
- Brie cheese: 10 g
- Chicken egg: 2 pieces
7
Sprinkle with green onions and generously top with parmesan.
- Green onions: 1 stem
- Parmesan cheese: 20 g
8
Place the filled ramekins in a baking dish and pour boiling water into it so that the ramekins are covered halfway up their height.
9
Place the ramekins in the oven. First, bake the contents at 160–180 degrees for 15–18 minutes, then turn on the top grill at 200 degrees or higher and bake the top layer of parmesan until it has a delicious crust. The cooking time at this stage, including preheating the grill, is 3–5 minutes; you must watch the crust during this time, or all your efforts will be in vain if it burns.
10
Remove the baking dish with ramekins from the oven, use oven mitts or grill tongs to take out the molds, place them on plates (you can put napkins underneath) and serve.