Tuesday, February 26, 2013

Baked Eggs with Red Peppers and Boursin

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
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,

Alycia Nichols said...

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.

Mary said...

I love the idea of using bourisn and roasted red peppers in baked eggs! Meals at your house are a treat!