If you made the spinach
soufflé recipe from
yesterday you’re probably wondering what to do with the other half of the jar of roasted red peppers. Here is but one of
the many answers, Baked Eggs with Red Peppers and Boursin. This has to be the easiest breakfast dish that
I’ve ever assembled, and it is really
good. It also looks quite impressive and
I’m guessing could be a real dazzler when serving overnight guests. It can easily be custom made to fit you or
your guests’ interests -- eliminate the bacon for a vegetarian version, change
the herbs to suit various tastes, top it with salsa verde
for a spicier, Tex-Mex variety, add or subtract cheeses, toss in spinach or
kale, or top with chopped ham and hollandaise for a mock eggs benedict. The combination of ingredients are endless. Give it a try and let me know.
Baked Eggs with Red Peppers and Boursin
1 t. unsalted butter,
softened
1 T. boursin cheese, more or less
to taste
1 T. Parmesan cheese, grated
1 T. fresh parsley, minced
2 large eggs
1 strip bacon, cooked and crumbled
Salt and freshly ground pepper to taste
1 T. Parmesan cheese, grated
1 T. fresh parsley, minced
2 large eggs
1 strip bacon, cooked and crumbled
Salt and freshly ground pepper to taste
Heat oven to 350°F. Butter one small baking dish. Place chopped roasted red peppers into the baking dish and top with
cracked eggs then sprinkle with Parmesan Cheese, and parsley. Drop small dollops of Boursin in various
spots on top of the eggs, sprinkle with a dash of salt, freshly ground pepper, and crumbled bacon. Bake the eggs for
10-15 minutes until the eggs have achieved desired doneness: less time for
runny yolks, more time for firm yolks. Serve immediately. Serves 1
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Great idea and I love this recipe too! One question: I don't know what kind is boursin cheese...can you give me an idea of a similar one? Thanks. Hugs,
ReplyDeleteFABBY
This would be a really good idea for individual servings for a sit-down breakfast or even a buffet it you have a warmer upon which to place the individual baking dishes! Funny you mentioned the need to use up the other half of a jar of roasted red peppers...those things can start to go bad pretty fast once the jar is opened!!! I hope all is well with you.
ReplyDeleteI love the idea of using bourisn and roasted red peppers in baked eggs! Meals at your house are a treat!
ReplyDelete