Mother’s Day is, of course, the day you serve the hardworking mother in your life a delicious breakfast in bed. And these baked eggs are a fantastic — and easy — way to do that.
If you aren’t inclined to serve them in bed, they are just as at home on the brunch table.
Accompany them with buttered toast for dipping and fruit salad.
Mother’s Day eggs en cocotte
4tablespoons heavy cream, divided
4tablespoons shredded prosciutto
4tablespoons herbed chevre (soft goat cheese)
Ground black pepper
1/4cup chopped fresh tomato
1teaspoon chopped fresh thyme
Heat the oven to 375 degrees. Arrange four 4-ounce ramekins in a baking dish. Bring a small saucepan of water to a boil.
Pour 1/2 tablespoon of cream into the bottom of each ramekin. Sprinkle 1 tablespoon of the shredded prosciutto into each, then top with an egg. Top each egg with 1 tablespoon of the goat cheese and another 1/2 tablespoon of the cream. Sprinkle each lightly with pepper.
Pour enough boiling water into the baking dish around the ramekins to come halfway up the sides of the dishes, being careful not to get any in the ramekins.
Carefully move the baking dish to the oven and bake for 15 minutes, or until the whites are just set.
Remove the ramekins from the baking dish and top each with 1 tablespoon of tomato and a sprinkle of thyme. Serve immediately.
Makes 4 servings. Per serving: 180 calories; 120 calories from fat (67 percent of total calories); 13 g fat (7 g saturated; 0 g trans fats); 215 mg cholesterol; 3 g carbohydrate; 11 g protein; 0 g fiber; 320 mg sodium.