Breakfast relearned: herbed baked eggs with lemon aioli

I first read about baked eggs in a book called Nigella Express by Nigella Lawson. I am mildly obsessed with Nigella Lawson. She is a genius and a visionary, but I didn’t truely understand the world of baked eggs until I read Mastering the Art of French Cooking by Julia Child. Not that I would, but you could eat a different variation of baked eggs at every meal for years. For the aioli I put an egg, the juice of one meyer lemon, salt, pepper, and oil into my blender. Two mintues, and bing! Done! For the eggs, crack one egg into a ramekin. Add a tablespoon of the highest fat content milk you can find, and whatever dried herbs you like. Repeat for as make eggs as you want. I usually eat two. Pour some hot water into a shallow baking dish to make a nice little water bath for you ramekins. Bake for 350 for 15 minutes. Drizzle with aioli and eat with toast.


One Response to “Breakfast relearned: herbed baked eggs with lemon aioli”

  1. Now that looks like a happy meal 🙂

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