You might think that because I’m making eggs, today’s recipe is all about breakfast. With all do respect, you couldn’t be more wrong. The French aren’t really breakfast people to be honest with you. A cup of coffee and a piece of bread is usually all they eat, which is quite unoriginal if you consider the lavish and hearty breakfasts many Americans indulge in. In other words, there’s a reason the French call breakfast ‘le petit-dejeuner.’ It’s a ‘small lunch’ at best and absolutely nothing at worst.
While eggs are something that most Americans would eat for breakfast, in France they actually make a great main course for lunch. Baked eggs is a warm and comforting dish. The firm egg white provides a beautiful contrast to the runny and fatty texture of the egg yolk. Baking eggs is also a surprisingly healthy cooking method. Besides a little olive oil or coconut oil spray to coat the ramekin, this is pretty high protein recipe with little added fat.
For this recipe, I kept it classic, using some green onions and parsley. Feel free to use more or less herbs. Over the years, I’ve tried all sorts of fresh and dried herb combinations ranging from cilantro to herb de provence. You can also used minced vegetables like bell peppers and mushrooms for added fiber and antioxidants .
Also note that these eggs are baked in ramekins. You might not have them on hand, but if you’re serious about cooking I absolutely recommend investing in a set. They’re fairly inexpensive, and you can do everything from mini quiches to souffles. I personally like employing them as a weight management technique. These small dishes are perfect for when you want just a taste of cookies or chips but don’t want to ruin an entire day of healthy eating.