its this mentality that caused me to copy roopa's baked eggs gratin.
its actually a great thing to have in your mental recipe file... all you need is a few key ingredients and 20 minutes and voila - dinner! (yes, i know its technically breakfast, but really, i dont cook anything more difficult than instant oatmeal in the morning...)
Baked Egg Gratin
courtesy of Roopa @ Raspberry Eggplant (minor changes by me)
2 tablespoons panko bread crumbs
1 teaspoon butter
1/3 cup chopped vegetables*, divided
1/3 cup shredded cheese*, divided
1 tablespoon fresh chopped herbs*, divided
2 tablespoons milk
Salt and pepper to taste
*I used asparagus and emmenthaler and parsley, but you can really use just about any combination
Heat oven to 350° F.
Combine the panko and butter in ramekin.
Put the ramekin on a baking sheet and toast the bread crumbs in the oven until they are lightly golden, about 8 minutes, stirring them halfway through.
Remove the baking sheet from the oven and transfer the bread crumbs to a small bowl.
Put ½ of the vegetables, cheese, and herbs in the bottom of the ramekin.
Crack the eggs into the ramekin (do not scramble first or anything like that and try to keep yolks whole), then pour the milk over them.
Sprinkle with salt and pepper
Top with the remaining vegetables, cheese & herbs.
Sprinkle bread crumbs over the top.
Return the ramekin (on the baking sheet, if necessary) to the oven and bake for 15-20 minutes.
If you like your eggs a bit more cooked (like i do):
After about 17-18 minutes, Turn oven up to 450° and place ramekin on high rack for another 2 - 3 minutes.