Baked Eggs Peking Style Recipes
BAKED EGGS, PEKING STYLE
This is an easy baked egg dish that is great for a lunch or snack. From my beat-up copy of Madame Wong's Long-Life Chinese Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash shrimp thoroughly. Drain. Dry them on a paper towel then chop fine.
- Beat eggs. Add stock, shrimp, salt, oil and sherry. Mix thoroughly.
- Pour mixture into a greased casserole dish.
- Bake in a 400° oven 15 minutes. Serve immediately before it falls.
Nutrition Facts : Calories 415.9, Fat 27.6, SaturatedFat 6.5, Cholesterol 616.7, Sodium 1509.3, Carbohydrate 4.6, Sugar 2.2, Protein 28.8
BAKED EGGS
Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
- Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.
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- While the oven preheats, add 1/2 tablespoon butter to each small baking dish or ramekin. Add to the oven until it melts (about 1 minute), then use a brush to spread it around the inside of the dish.
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