Easy, Elegant Dippable Egg Bowls
A simple and indulgent dippable egg bowl recipe that delights everyone. Despite its impressive presentation and taste, it's a surprisingly quick, from-scratch dish that will have your guests convinced you spent hours preparing it.
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Servings: 2
Calories: 221kcal
Equipment
Ingredients
Ingredients For Egg Bowl
- Pat of Butter one for each bowl. My pat is about 1 Tablespoon
- 1-2 Tablespoons of heavy cream for each bowl
- 1-2 eggs for each bowl
- Seasonings Mix see instructions below
- Cheese of choice – Parmesan Gouda, Cheddar, or our favorite, Brie – any cheese you love
- Bacon or sausage – optional
- Toast – optional
Ingredients for Seasonings Mix
- 2 Tablespoons of butter – you can start with 1 Tbs and see if it works but I prefer 2 Tbs
- ¼ cup of chopped onions
- 2 cloves of chopped garlic
- Salt and pepper to taste
- Italian seasonings
- Fresh Rosemary and Thyme you can use dry ingredients if you prefer
Instructions
Instructions for Seasonings Mix
- Melt the butter in a small cast-iron skillet or skillet of your choice
- Sauté the chopped onion until translucent
- Add the chopped garlic cloves and seasonings
- Heat just until the garlic and herbs release their aroma. You don’t want to cook them, just release the oils.
- Remove from heat and put the mixture into a glass bowl until ready to use.
Instructions for Egg Bowls
- Preheat your oven to 375 Degrees F
- Put a pat of butter in each of your bowls or ramekins.
- Place the bowls on a baking sheet and put them in the oven to let the butter melt.
- Once the butter has completely melted, remove the tray from the oven.
- Now, add the heavy cream to each bowl.My husband prefers his eggs extra dippable, so I add two tablespoons of heavy cream to his bowl. I use one tablespoon for my bowl since I don’t like mine as runny.
- Carefully crack one or two eggs into each bowl, depending on how filling you’d like them to be.Be gentle so that you Do Not break the yolks.I can only eat 1 egg, but my husband eats 2 eggs in his bowl
- Add the seasoning mix. I divide it evenly among the bowls, being careful not to break the yolks.
- Place the tray back into a 375°F oven for 5-7 minutes, depending on how dippable you like your eggs.Remember that the ramekins will hold heat after baking and the eggs will continue to cook.I pull them out at 4-5 minutes for that perfectly runny yolk.Never cook over 7 minutes. The eggs will become hard like hard-boiled eggs if you do.
- While the eggs bake, cook the bacon or sausage if you plan to have it.
- Once the backing time is up, slide the tray out and sprinkle your favorite cheese on top of everything, as much as you want.
- Immediately pop the bowls back in the oven under the broiler until the cheese is melted and golden brown.I add the toast to the tray so it browns under the broiler too, but you can use a toaster if you prefer.
- When everything is ready, pour yourself a cup of coffee, fix your plates, and dig in.
Notes
Seasonings Mix:
You can make a lot of this (I often make a triple batch) to use with almost any meal. We enjoy it on all meats, in potatoes, rice, and beans; the possibilities are endless! If you make extra, store it in the fridge in a glass bowl with a lid. I’m not sure how long it will last; I’ve never kept it for over 3 weeks since I use it a lot.
Nutrition
Nutrition Facts
Easy, Elegant Dippable Egg Bowls
Amount per Serving
Calories
221
Calories from Fat 198
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
136
mg
45
%
Sodium
170
mg
7
%
Potassium
84
mg
2
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
757
IU
15
%
Vitamin C
2
mg
2
%
Calcium
32
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.