Cheese Baked Eggs
We are always looking for a simple and fulfilling way to feed the ones we love. These eggs were made by Diana Murphy’s mother for their large family on Sundays after milking when there was a bit more time to spend on a meal together. Murphy still carries on the tradition today, making these creamy, rich eggs for her family after early mornings caring for and milking the goats at their Cross Plains farm.
Ingredients
3.5 ounces goat cheese (see note)
6 eggs
¼ cup heavy cream
½–¼ cups shredded cheese (cheddar, Monterey Jack or Parmesan)
Salt and pepper to taste
Directions
Preheat the oven to 350 degrees F. Lightly butter six cups of a muffin tin.
Divide the goat cheese equally into each prepared cup of the muffin tin, then break one egg into each cup. Top with 2 teaspoons of heavy cream and some shredded cheese on each egg. Sprinkle the eggs with salt and pepper to taste.
Place the muffin tin into a rimmed baking pan large enough to contain it, then pour hot water into the baking dish until it is 1-inch deep.
Bake the eggs for about 20 minutes or until they are set when you jiggle the pan.
Serve the eggs on their own or with an English muffin and your choice of breakfast meat.
Suggestions
Note: You can use whatever goat cheese you can find, but I highly recommend any of the delicious flavors made by Dreamfarm. Select a shredded cheese that complements the flavor of goat cheese you use.
Edible in your mailbox
