Description
Jazz up this easy baked eggs breakfast with pieces of fennel or fennel fronds inspired by Julia Child.
Ingredients
Scale
- 5 tablespoons evaporated whole milk
- 2 teaspoons fennel fronds plus more for garnish if desired
- 2 eggs
- 1/2 teaspoon of butter
Instructions
- Preheat oven to 375 degrees. Use about 1/8 teaspoon butter to butter the bottom of 2 ramekins.
- Heat at least 4 cups of water to boiling. Keep very hot while assembling recipe.
- In a small non-stick skillet, combine milk and fennel fronds and heat slowly over medium low until warm.
- Set ramekins in a small baking dish and pour in boiling water until water is 3/4-inch deep. Spoon 1 tablespoon warm milk into each ramekin. Crack egg onto milk in ramekin. Pour 1 tablespoon milk onto top of egg. Top each egg with about 1/8 teaspoon butter.
- Bake at 350 degrees for 8-10 minutes. Remove pan from oven when eggs are still soft and jiggly and pink as they will continue to cook when outside of oven.
- Serve with a grind of fresh pepper, a tiny sprinkle of coarse salt and just a few more fresh fennel fronds.