Another breakfast recipe—shocker, right? Well, in my home breakfast rules and we have “breakfast” more often than not, so using eggs in a variety of different ways is key.
And this baked egg dish is so simple, I need to remember to work it into the rotation more often.
I kept this one simple by shredding oven-roasted chicken and tossing it in some traditional chunky salsa.
Of course you can make this the way you like it. And if you don’t have shredded chicken around, get creative and use what you do have. This dish is forgiving and highly adaptable.
Now that you’re in the know, get on this for the weekend! It’s easy to make and your family will love it.
- 1 cup of shredded chicken
- 4 eggs
- 1 cup chunky salsa
- Preparation: Heat oven to 400 degrees. Lightly butter inside of ramekins.
- Evenly divide the shredded chicken between the four ramekin. Evenly divide 3/4 cup of salsa between the ramekins. Gently crack an egg in each ramekin (optional: add 1 tablespoon heavy cream over the egg to prevent the possibility of the egg drying out). Place ramekin in a baking dish. Pour tap hot water into the baking dish until it reaches half way up the ramekins.
- Bake until the egg whites and yolk is just set, about 15-18 minutes. Remove from oven and spoon remaining salsa on top.Serve immediately.