Posted in Recipes

Nummy Eggies

January 15, 2010 - 11:02 pm

We do a breakfast dish that’s known at home as “nummy eggies.” also mostly a breakfast souffle, and easy-peasy. Really not worth freezing because it’s so damned simple.

To make 4 eggies:

pre-heat oven to 450°. 475° is better than 425° here, kiddos, because you want these to cook FAST.

Mix together:

  • 1/3 C flour (or 1/3 C rice flour + 1T arrowroot for the gluten intolerant)
  • 1/3 C heavy cream*
  • 1/3 C sour cream*
  • 1/3 C milk
  • 4 eggs, or 1 egg + 7 egg whites to make it a bit less of a fat bomb

* You really do have to use full-fat cream and sour cream, or else they don’t rise

pre-heat 4 10oz ramekins in the oven with 1/4T butter in each one until the butter browns. Best to stand all 4 on a cookie sheet– contains drips and makes them easy to handle when they’re HOT.

pull them out of the oven, and CLOSE THE DOOR. Spray the inside of the cups quickly with a shot of canola oil spray, so the eggies don’t stick. Divide the batter between the 4 cups, swirl them around a little so that the batter coats the sides of the cups, and toss them back in. The swirling usually happens naturally as I’m navigating the tray into the oven, and makes for nice pretty crunchy bits on the edges of the eggies. Not strictly necessary, but recommended. 🙂


Wait 12-15 minutes, until you can smell the eggies browning. Then wait another minute. Then crack the oven to make sure they’ve risen and are sufficiently browned. This will make you want an oven with a window, if you don’t already. Kids LOVE watching the eggies rise– they grow out of the cups to about twice the height of the cups, generally. Serve immediately. They are easy to pop out of the cups with two forks. Be sure to soak the cups before putting them in the dishwasher, because the batter sticks like mad, but I let the pyrex cool on the stove before putting them in water.

We serve these in lots of ways. With powdered sugar and berries. With maple syrup. With cinnamon sugar, which I make using the raw crystal sugar, so that it’s a little crunchy. Most decadently I sometimes make a sauce of 1/2C orange marmalade and 1/2 C cream cheese, melted together.

They also make a nice pudding to serve with meat. 🙂


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