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Baked Eggs with Sausage and Cheese

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The amounts needed depend on how many people you are cooking for. Each ramekin is an individual serving. Generally 1 sausage, chopped into bite size bits is enough for 2 servings.

Olive oil
Cream
Large eggs
Pre-cooked sausage, like Emeril's Chicken Pesto or Sun-Dried Tomato
Grated Parmesan or crumbled goat cheese
Salt and pepper
Dried basil

4 oz ramekins

 

Preheat the oven to 375°F.

Oil each ramekin. Place chopped sausage into the bottom. Make a bit of an indentation/nest for the egg to sit in. Crack 1 egg per ramekin, being careful not to break the yolk. Cover the egg with the cream to about 1/2 to 1/4-inch from the rim. Use more or less cream to taste, as long as it covers the egg.  Sprinkle the cream with the cheese of your choice and the spices.

Place the ramekins on a baking sheet lined with foil and put them in the center of the oven. Bake for 10 to 15 minutes until the eggs are just set and bubbling. Remove from oven and let sit 5 minutes to finish cooking.

 

Adapted from "How to Cook Everything"

 

 

 

 

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