Eggs in Ramekins from 1916

This recipe for Eggs in Ramekins comes from the 1916 Myrtle Reed Cookbook. Myrtle Reed, known for her work in literature and culinary writing, included this dish as a flexible way to prepare eggs while using up ingredients already in the kitchen.

While the original recipe doesn’t include precise cooking times or oven temperatures (it just says “hot oven”), I recommend starting at 350°F and baking for 10-15 minutes. The eggs are done when the whites are fully set, but the yolks remain soft. You can also bake to your preferred level of doneness, with less time for runny yolks and longer for hard yolks.

This isn’t quite a scramble or a quiche-like bake. Think more fried eggs with some goodies underneath. The recipe suggests adding leftover meats, vegetables, or crumbs for a light meal or a full breakfast. I like adding chopped-up spam, pre-cooked bacon, or some thawed frozen broccoli. The method works equally well for a single serving or a larger batch. Use a ramekin for yourself or a muffin tin for a crowd.

Baked Eggs in Ramekins

Serves: 1 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Butter (for greasing ramekins)
• Eggs (1 per ramekin)
• Optional fillings:
  • Minced meat or fish
  • Seasoned crumbs
  • Creamed vegetables
  • Any omelet or scrambled egg ingredients
• Optional moistener:
  • Cream
  • Milk
  • Water
• Optional toppings:
  • Grated cheese
  • Minced parsley
  • Butter (for dotting)
  • Bread crumbs

 

Instructions

1. Butter ramekins or custard cups. Drop an egg into each cup and place in a hot oven till the egg is set.
2. This method of cooking eggs may be endlessly varied by filling the cups half full of minced meat, fish, seasoned crumbs, creamed vegetables, or anything else which combines well with eggs. Anything used in a scramble or an omelet may be placed in the bottom of the ramekin.
3. If too dry, moisten with cream, milk, or water.
4. The egg may be sprinkled with crumbs and dotted with butter. Grated cheese and minced parsley may be added at pleasure. A "left-over" which is otherwise hopeless may often be used advantageously in a ramekin with an egg.
5. The small individual dishes are pleasing, when served on a fresh doily. Lacking the individual dishes, or for variety, a stoneware platter, or a baking-dish may be half filled with the mixture and the eggs broken on top.

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