And it’s time for another round of “What Can I Throw In A Ramekin?” Today my fridge was looking a little bare since I’m way past due for grocery shopping, but I did have eggs and potatoes and really, I could survive on that, no problem! Add a little scrap of brie and some leftover herbs and I had myself a gourmet breakfast.
Baked Eggs with Potato & Brie
For each ramekin:
1 small yukon gold or red potato
2-3 slices of brie cheese
fresh thyme leaves
Preheat oven to 400˚. Spray your ramekins with cooking spray. Poke the potato with a fork a few times and microwave on high for 5 minutes, until fork tender (or you can use leftover baked or mashed potatoes for this if you have any). Slice and place in the bottom of the ramekin.
Sprinkle with a pinch of salt & pepper. Break eggs over the potatoes. Top with cheese and thyme.
Place in the oven and bake for about 12-15 minutes, until eggs are set. Dig in!