One Dish Baked Breakfast Recipe

One Dish Baked Breakfast

Recipe by Jackie Cameron

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

I tried a Parma ham and chive 'oeufs en cocotte' recently. It was baked in a ramekin and could be called baked or alternatively shirred eggs. Another idea is a one-dish, baked breakfast topped with whole eggs.

Yields: enough for four-six people

Ingredients:

650 g your choice of breakfast delights (Cherry tomatoes, bacon, sausages, mushrooms, onions, rosemary)

½ cup Cream

1 Whole Egg

Herbs for flavour

6 Whole Eggs

Method:

1) Place all cooked breakfast items into an oven proof dish. Whisk cream and 1 egg together and incorporate into the cooked items.

2) Top with whole eggs and oven bake at 180°C-200°C until eggs are cooked. 20 or so minutes.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713