A Winter Breakfast

Oeufs en Cocotte
aka shirred eggs
aka baked eggs

From whatscookingamerica.net
Preheat oven to 325° F.

For each serving, lightly butter an individual oven-proof baking dish or ramekin.

Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out.

Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.

Serve immediately.

Variations:
Top before baking with:
Shredded cheese
Chopped ham
Salsa
Minced chives or herbs

You can bake eggs nestled in other foods such as rice, vegetables or sauces. These foods should be heated before the eggs are added for faster and more even cooking. Make indentations in the heated with the back of a spoon, about a 2-inch diameter. Place the egg in the indentation.

Scones

2 cups all purpose flour
3 tablespoons sugar
1 T baking powder
6 T chilled butter
1/4 cup chopped nuts, toasted (optional)
1 beaten egg
1/2 cup half and half or light cream
1 T half and half or light cream
2 tsp sugar
Serve with butter and jam, creme, clotted creme or creme fraiche

Preheat oven to 400.

Combine flour, the 3 T sugar, baking powder, and 1/4 tsp salt. Cut in butter. If desired, stir in nuts. Combine egg and 1/2 cup half and half; add to dry mixture. Stir just till moistened.

Turn dough onto a floured surface. Knead 12 to 15 strokes or till nearly smooth. Pat or lightly roll to 1/2 inch thickness. Cut with a 2 and 1/2 to 3 inch cutter.

Place scones 1 inch part on an ungreased baking sheet. Brush tops with 1 T half and half or put an indent in the middle of the scone and pour a splash of cream into the indent. Sprinkle with 2 tsp sugar. Bake in a 400 degree oven for 12 to 15 minutes or till golden. Remove from baking sheet and cool on a wire rack for 5 minutes. Serve warm. Makes 10 to 12 scones.

Nutrition Facts per scone: 187 cal, 9 g total fat (5 g sat fat), 45 mg chol, 244 mg sodium, 23 g carbo, 1 g fiber, 3 g protein