BUTTERMILK BAKED EGGS
Make and share this Buttermilk Baked Eggs recipe from Food.com.
Provided by Pandayku
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Toast the bread lightly. Cut a hole in the center of each slice with a 1 1/2 inch circular cutter. Butter an ovenproof dish. Put the toast in it and break open an egg over each one so that the yolk falls in the hole in the center. Salt and pepper to taste. Spoon the buttermilk evenly over the four parts. Bake for 15 minutes.
Nutrition Facts : Calories 162.5, Fat 6.1, SaturatedFat 2.1, Cholesterol 188.4, Sodium 263.1, Carbohydrate 15.9, Fiber 0.6, Sugar 4.2, Protein 10.2
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James Blanton
[email protected]I'm going to try this recipe next weekend. It looks like a delicious and easy way to make breakfast.
devaka shriwastav
[email protected]I would definitely make this recipe again. It's a great way to use up leftover buttermilk.
Itz Captain
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Abraham Xander
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
Darian Terrebonne
[email protected]I'm not sure I did something wrong, but my eggs came out a little dry. I think I might have overcooked them.
lencho jemal
[email protected]I served these eggs with a side of roasted vegetables, and it was a healthy and satisfying meal.
Ambet Buzi
[email protected]I used a combination of sharp cheddar and mozzarella cheese, and it was delicious.
Md Anamlo
[email protected]I added some chopped chives to the eggs before baking them, and it gave them a lovely flavor.
Queen Johnson
[email protected]This is a great recipe for a lazy Sunday brunch. I love that you can just throw everything in a baking dish and let it cook.
Simon Daniel
[email protected]I've made this recipe several times now, and it's always a hit with my family. The kids love the crispy tops, and I love the creamy centers.
Kingsley Maseko
[email protected]These baked eggs were easy to make and turned out great. I used a muffin tin to cook them, and they were perfect for a quick and easy breakfast.
Bird Lovee
[email protected]I'm not a huge fan of buttermilk, but I was pleasantly surprised by how much I enjoyed this recipe. The buttermilk added a subtle tanginess that really enhanced the flavor of the eggs.
Sindisiwe Dlamini
[email protected]Simply divine! The eggs were cooked to perfection, with a custardy center and a crispy top. The buttermilk added a lovely tanginess that complemented the richness of the eggs. I served them with a side of bacon and toast, and it was the perfect break