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Quick and delectable breakfast! This is my husband's favorite way to eat his eggs. Try this recipe to blow your taste buds away and keep your energy up for the morning chores.
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Hi! Today I want to make something for you that we really love. We've called it
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Dippable Egg Bowls. What we're going to do is just going to walk you through the
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process. You will not believe how easy they are. People will think you spent
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hours making this. First we put a pad of butter in our bowls. Now I don't have
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ramekins. If you have ramekins, they work fine, but this is what I have. So this is
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what I'm using. And to me a pad of butter is about a tablespoon. So
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everybody's pad is a little different. So I put these in the oven and the butter
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has melted. So now we're going to bring them out and I'm going to add a
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tablespoon. Now my husband likes his really dippable, so I'm going to put two
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tablespoons. This is heavy cream, okay? This is heavy cream. I don't like mine as
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dippable as his, so I'm gonna put one tablespoon of heavy whipping cream in my
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bowl. Then we're going to carefully crack. I'm gonna do two eggs in his because
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that's what it takes to fill him up. Don't want to break the yolk. Luckily my
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girls have very strong yolks. This is a very filling recipe. It will last with
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you hours. There we go. That's his. I'm just gonna put one in mine because I
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can't eat that much. It's too much for me. All right, there we go. Now to me what
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really makes this recipe great is this right here. Now what I did to make this, I
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put about a tablespoon of butter in one of my small cast-iron skillets. I chopped
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up a quarter cup of an onion. Now you can use whatever onion you want. You can use
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shallots, you can use red onions, whatever onion you like. We like sweet onion, so
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that's what this is. And you cook it in that butter over medium-low heat just
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until the onion starts to get translucent. Then you add, I added two
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cloves of garlic to that. Then I went out to the herb garden and I got
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about a tablespoon of fresh rosemary and fresh thyme. Chopped them up and put
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them in there. Then I put a little bit of Italian seasoning in there. You just
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put whatever you like. Teaspoon, tablespoon. Then you allow it to continue to heat just until you can really smell those herbs. When you
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smell them, then they're ready. You don't want to cook them, you just want to
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release the oils. So then you put into each bowl whatever you want. Now we
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really like this, so I'm gonna put quite a bit in our bowls. You can make
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as much of this as you want at one time because it is great with, we've had it
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with chicken, we've had it with pork chops, we've had it with steaks, potatoes
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It's just a really great seasoning mix for just about anything you want to make
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Just kind of move that around, careful not to break your yolks. Okay, now we're
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going to put this, I didn't put any salt in that, so I'm gonna add a little bit of
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salt. This is real salt, that's what we use. Redmond's real salt. Alright, now
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we're gonna put this in a 375 degree oven for five to seven minutes, no longer
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than seven minutes. Now I go with five because like I said, he likes it dippable
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And when you bring it out, you know in a ramekin, things continue to cook because
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they hold, the ramekin holds the heat. So I bring it out at five minutes because
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that's how we like it. So I'm gonna stick these in the oven and I'll be right back
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Okay, they've been in the oven for five minutes, so we're gonna bring them out
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See, they're looking done, but remember they're going to continue cooking in
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there. So now we're gonna top it with, I use Parmesan cheese, you use whatever
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cheese you have. I have used cheddar, which works really well. Gouda is good, so
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it doesn't really matter and you put as much in there as you want. We are cheese
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people here. So I'm gonna cover these really well with some cheese. Then we're
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gonna stick this back in the oven on broil till the cheese is nice and melted
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and we like it golden brown. So if you only want your cheese melted, you take
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it out as soon as the cheese melts. If you like it golden like us, well then let
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it get brown. This is some toast I'm gonna put in there under broil too that
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we just made. This is our einkorn rustic cob loaf and I'm gonna put it all in the
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oven on broil and we'll be right back. And there it is, look at that. That is so
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scrumptious. Now you see what I was talking about, the eggs will continue to
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cook, so you don't want to overcook them. Seven minutes is the max that I would
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cook them. This is our toast and while all this was going on, I had the bacon on
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the stove cooking. So now we're ready to eat. We're going to fix our plates, pour
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us another cup of coffee and dive in. Enjoy
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