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I first had baked eggs years ago on vacation at a B & B and have been making them regularly since then. These little guys are perfect straight out of the muffin tin or as breakfast on the go the next morning. Here baked eggs are elevated by salami and ricotta, but use whatever cheese or meat you like. Think prosciutto and mozzarella, turkey and cheddar, etc.

The recipe below makes eight eggs, but multiply the proportions accordingly to make more.


8 large eggs
8 tablespoons of ricotta
16 slices of good salami
Coarse sea salt and freshly ground black pepper

1. Preheat oven to 350.

2. Grease 8 cups of the muffin tin with butter, then place two slices of salami upright – to form a “U” – in each greased muffin cup. The salami slices should overlap to completely cover the bottom of the muffin cup.

3. Carefully crack an egg into each salami cup, then top with top with 1 tablespoon of ricotta and sprinkle with salt and pepper.

4. Place in oven and bake for 12 minutes or so until the egg whites are set to you liking.