I decided to whip these up yesterday for lunch after drooling over my memory of the Merguez Chili baked eggs lunch I had at Gjelina’s when I was in LA… so delicious! This is a super easy and super delicious meal. Quick to throw together and easy to get into the oven fast, and on top of that you’ll feel totally full and satisfied when you’re done. Plus, baked eggs bring the sophistication of breakfast eggs up a notch. None of that plain eggs and toast nonsense for you on a baked eggs morning ;)
Chorizo Baked Eggs with Mozzarella and Fresh Basil
Preheat oven to 35o degrees Fahrenheit.
Separate eggs and yolks from three large eggs. Set the yolks aside. Whisk the egg whites together with a tablespoon or two of whipping cream (use milk if you don’t have cream on hand), salt and freshly ground pepper, plus a small tablespoon of dried basil. You could add fresh red pepper as well, if you wished. Pour into five inch (approx.) cast iron pan.
Chop five leaves or so of fresh basil into strips. I used scissors to speed up the process. Cut three slices of mozzarella into small quarter inch cubes. Sprinkle egg whites with cheese and basil evenly. Top with chorizo, to taste. Gently add your egg yolks from before, being careful not to break them, if possible. Feel free to garnish with more salt and pepper, as to your taste.
Bake at 350 degrees Fahrenheit for fifteen minutes approximately, or until done to your liking. Enjoy with a hearty piece of toast and a yummy cup of coffee :)
Let me know if you make this or have any other delicious recipes for baked eggs! Yummyyy.
And, as always, subscribe to blog updates in your e-mail inbox here and follow the photos on Facebook here!
show hide 7 comments