I hope that you had a lovely Thanksgiving. We had a very low key holiday at my brother’s and it could not have been any nicer. My brother supplied the space, I made the sides and pecan pie, and my sister took care of the turkey and sausage. I don’t know why, but we always have sausage alongside our turkey. Anyway, it was a perfect division of labor and we really enjoyed ourselves. We explored Amish country a bit the next day and had a great lunch at a cute orchard before we made our way back home. And just like that, it seems we are in the throws of the Christmas season. Are you ready? I’m not quite there yet.
Even though I took it easy at my favorite meal of the year, I still feel like I could use a few days of light and healthy eating. I am feeling heavy and sluggish. My husband and I decided that before we get too far into the holiday season, we were going to take this week to really eat clean. The last few weeks have been so busy for us as a family, we have eaten out too much, not paid attention to what we were eating, and now we are paying the price. We feel pretty gross. I see lots of green smoothies in my future.
I am not a huge egg eater. I want to like eating them on their own. I know that they are good for me and what a great protein source they are. I will eat them in quiche or a cheesy omelet, but that defeats the purpose of eating eggs isn’t it? I am coming around. I have been experimenting with different ways to cook them and right now I am really liking eggs baked in the oven. I bake them in small ramekins and add some fresh herbs after they are cooked. Add a piece of toast and you have an easy and healthy breakfast.
3 Tablespoons melted butter
6 Safe Eggs
6 Tablespoons heavy cream
salt and pepper
Brush 6 (4-ounce) ramekins with melted butter.
Crack one egg into each ramekin.
Top each egg with a Tablespoon of heavy cream.
Sprinkle with salt and freshly ground pepper.
Place the ramekins in a 9×13 pan. Pour hot water halfway up the sides.
Bake in a preheated 350 degree oven for 12 to 15 minutes, depending on how runny you like your eggs.
Add chopped parsley if you like.
**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**
- 3 Tablespoons melted butter
- 6 Safe Eggs
- 6 Tablespoons heavy cream
- salt and pepper
- fresh parsley
- Brush 6 (4-ounce) ramekins with melted butter. Crack one egg into each ramekin. Top each egg with a Tablespoon of heavy cream. Sprinkle with salt and freshly ground pepper.
- Place the ramekins in a 9×13 pan. Pour hot water halfway up the sides. Bake in a preheated 350 degree oven for 12 to 15 minutes, depending on how runny you like your eggs.
- Add chopped parsley if you like.