How to make it

  • Directions:
  • 1. Preheat oven to 350 degrees F. Generously butter two ramekins (or spray with nonstick cooking spray).
  • 2. Toast bread: Trim crusts if desired. Brush bread with butter on both sides and toast on a baking sheet in the oven for 1-2 minutes per side.Melt tablespoon of butter in a skillet over medium-high heat and toast bread, 1-2 minutes per side. Allow to cool slightly. NOTE: I actually usually toast my bread in the skillet, but I think the oven is a more reliable way to get a nice golden brown all over. And, you know, you’ve got it heated up for your eggs anyway!
  • 3. Spoon 3-4 tablespoons salsa into each buttered ramekin (enough to cover the bottom). Break one egg over the salsa in each ramekin. Drizzle each egg with 1 teaspoon cream. Salt and pepper.
  • 4. Place ramekins on a baking sheet and bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Sprinkle each ramekin with cheddar cheese and return to the oven just to melt, about 1 minute. Sprinkle with torn fresh cilantro. Serve with toast points.

Reviews & Comments 1

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  • jkirk 10 years ago
    fo0rget about breakfast. This sounds good enough to be an evening meal.
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