Delaware Baked Eggs
Submitted by happyzhangbo
Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.
YIELD
4 servingsPREP
5 minCOOK
3 minREADY
8 minThis baked egg dish belongs to that glorious category of recipes where everything happens in one pan and comes out tasting like you fussed for hours.
Sharp cheddar melts into the cream and butter base while those eggs set slowly in the oven, their yolks staying jammy and rich.
The ketchup-hot sauce combo on top might sound odd until you taste how it cuts through all that dairy richness with a tangy kick.
Buttered toast underneath soaks up the creamy pan sauce, turning breakfast into something you’ll crave all week.
Kitchen Tips
- Watch those eggs like a hawk because the difference between jammy yolks and hard-cooked is about 3 minutes
- Use a shallow baking dish so the sauce doesn’t pool too deep around the eggs
- Let the dish cool for 2 minutes before serving or that first bite will scald your tongue
Ingredients
Directions
Put butter into a baking dish that is at least 2 inches deep.
Warm dish long enough to melt butter.
Cool dish so eggs will not set but butter will remain liquid. Sprinkle one half of cheese over butter.
Break eggs into 4 separate spaces, far enough apart so they will not run into each other.
Put dashes of hot pepper sauce and Worcestershire in center of each egg yolk.
Spoon ketchup over yolks.
Pour in cream. Sprinkle remaining cheese over eggs.
Bake in moderate oven 350℉ (180℃) F until eggs are set.
Serve each egg on a slice of buttered toast and spoon the pan sauces over it.
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