Simple Ramekin Eggs for Busy People

by Jeff Berkowitz on March 13, 2010 · 8 comments

in Breakfast,Eggs

Ramekin Eggs

Sometimes, I want a substantial breakfast but I don’t want to go to any fuss. So, I whip up these eggs and throw some bread in a toaster and within minutes, I have a hearty breakfast to keep me well-fed until lunch.

Parmesan cheese adds a wonderful savory flavor. Alternatively, you could use any variety of hot sauces, salsas, or any cheese, such as blue cheese, Gouda, Camembert, or brie. Eggs and shaved white truffle are a classic and decadent delicacy. In America we only think of eggs as a breakfast food, but this could also be an quick and easy dinner or lunch.

Buy Grade AA eggs, they are fresher than Grade A. The quality and taste are far superior and worth the slightly higher price. There are sulfur compounds in eggs and the older they get the more noticeable these compounds are. Save the Grade A eggs for baking or boiling. Eggs provide protein and all essential amino acids; which means it is a complete protein. In addition, they provide vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. Not to mention, they are delicious.


  • egg
  • butter
  • salt
  • pepper
  • ramekin or small glass heat proof dish
  • Parmesan cheese

Fill a pot with enough water to reach halfway up the side of the ramekin. Cover and bring to a boil over medium heat. While the water is heating, generously butter the inside of the dish with your fingers. The heat from your fingers will melt the butter. Salt and pepper the inside of the dish. Crack the egg into the dish. When the water is boiling, add the ramekin, turn the heat down to low, cover the pot and simmer for 3-5 minutes or until desired consistency. Grate some Parmesan cheese on top and enjoy.

*More than one ramekin in the pot may lengthen the cooking time.

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1 Nelson April 16, 2010 at 6:49 pm

Great idea. A shirred egg is always a nice way to start the day off or have for a light supper. It’s fun to dice vegetables or herbs and add them to the ramekin as well.
.-= Nelson´s last blog ..The Great Scrambled Egg Debate =-.


2 Melissa W. @ The Modest Kitchen March 18, 2010 at 1:21 am

What a great idea! I just bought some ramekins a few weeks ago and haven’t used them yet. I love the cheesy egg idea; maybe sprinkled with some green onions or other veggies – that’s a breakfast I can get down with! Thanks for sharing!


3 Jeff Berkowitz March 18, 2010 at 7:36 am

@Melissa- did you check out our creme brulee and chocolate mousse recipes. We used ramekins for those too!


4 TasteStopping March 14, 2010 at 4:40 pm

I must eat eggs everyday or I will perish. Seriously. So, this recipe is right up my alley. Plus we have all kinds of ramekins in our house. So much so that the neighbors have been known to make fun of me for my love of ramekins. But see how versatile they are! Thanks for the recipe.



5 Jeff Berkowitz March 14, 2010 at 4:52 pm

We too love ramekins, of all shapes and sizes. Did you see the creme brulee recipe? We cooked it in ramekins on the stove-top.


6 Haya Gray March 14, 2010 at 3:00 pm

Ooo sounds very good.
Is it OK to use cooking spray instead of butter?

How about an easy pie for PI day?



7 Jeff Berkowitz March 14, 2010 at 3:48 pm

Yes, use cooking spray, perhaps one with butter in it for the flavor.
We’ll do some pie in the future. Was thinking of a key lime pie.


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