Sep 27, 2008

Egg Drop

Filed under: Breakfast,Kids,Recipes,savory — Tags: , , , , , — Kay @ 7:57 pm

New categories for me. I’m filing this under ‘kids‘ and ‘breakfast‘. Not because it’s a specific food for children, but because my baby loves to eat this (will I ever stop calling him my baby? I somehow doubt it). This is by far his favorite breakfast -not to mention he loves to ‘help‘ me cook it – which makes it a fun thing for the both of us. If he likes it, chances are more toddlers out there like it and well, us moms gotta give each other a hand whenever we can, right! :)

It’s just a little break from the traditional way of cooking eggs and it’s actually a pretty decent start of the day, nutritionally speaking. Since it’s not a very quick breakfast we usually make this on Sunday morning. Yes, of course in our pajamas!

It’s not just fun to make but they’re also great to serve because they’re oh-so simple, but look oh-so good, and not just for kids!


drop of olive oil
1/2 small onion
grated cheese
1 tomato
2oz ham
2 eggs


Preheat your oven to 350 (175c)

This was a breakfast for two, so if you need more just double (or triple) the amounts. Start by finely chopping your onion. You can also use shallots for this, I mainly grab whatever I find in my pantry. Do the same with the ham.

I’ve used fresh and vibrant organic/biological tomatoes for this and I must say, there’s definitely a noticeable difference in flavor. I was always skeptical about it, but it’s just really a deeper and more pure flavor. Hard to describe. Anyway, give them a rough chop. Remove as many of the seeds as you can but don’t sweat it, most of the seeds will fall off when you transfer them to the skillet later on.

Using a little drop of olive oil, sautee your onions over medium heat until translucent. Add the tomatoes and cook for one more minute before adding the ham. Let everything heat through for an additional minute now.

I’ve used ramekins for this, but any small, individual baking dish will do, just lightly grease it. My ramekins don’t look great with all the gray on white (especially not in photos), but they do have a huge advantage to them – a non stick interior, so I’ll gladly trade in pretty pictures for comfort. Spoon the vegetable mix in whatever you’re gonna use to bake it in and top with a little grated cheese.

The egg saga. Need I say more? Just crack an egg over each baking dish.

Now there’s a slight chance one (or all) of your eggs survived the crash, so we’ll just have to burst their bubbles ourselves. If you leave the yolk intact it’s gonna end up all dried out, small, sad and shriveled up. It’s not a pretty sight and quite frankly, it scares me. What can I say? I’m a woman, I tend to panic when I think about things ending up sad and shriveled up. Anything. So use something sharp to break the yolk and let it run its course. Don’t mix things.

Pop them in a preheated oven for about 15 minutes and keep an eye on them. If after 15 minutes the egg white doesn’t look completely firm give it a few more minutes. You want the egg to be fully cooked but the yolk underneath still a bit soft and runny.

In the mean time I make toast that I cut up in small strips. The kiddo loves dipping them in the runny yolks and I love my kiddo, so I’ll gladly make them. You can lightly butter them if you like.

Sprinkle salt and pepper on top, a little parsley if you want to get real fancy and you’re done.

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    1. 1

      That sounds yummy, as usual and great for a lazy Sunday brunch.
      Oh, you probably mean “organic” tomatoes, not “biological” ones. The terminology is slightly different in English.

      Karohemd on Sep 27, 2008 @ 9:05 pm Reply
    2. 2

      You got it! Overhere it’s called ‘biological’, so automatically wrote it down.

      Kay on Sep 27, 2008 @ 9:07 pm Reply
    3. 3

      What a lovely and simple breakfast. I think I will make these for me! Thanks for the reminder of the simple things in life and how good they can be. Beautiful photos too, wish I had that beautiful natural light as you do!

      Robin Sue on Sep 29, 2008 @ 3:01 pm Reply
    4. 4

      I don’t know ya, but you even make toast look good! Bueno Amiga.

      Kitcat on Oct 4, 2008 @ 9:40 pm Reply
    5. 5

      Definitely making your version this weekend; my husband and son both love baked eggs, and these look delicious!

      tara on Oct 24, 2008 @ 3:02 pm Reply
    6. 6

      2nd comment on your blog w/in 5 minutes: your pictures are amazing, and this looks like a great breakfast idea at any age :)

      Olga on Oct 24, 2008 @ 10:21 pm Reply
    7. 7

      It was absolutely wonderful and easy to do! Thank you for a recipe that made this Sunday morning special

      Alejandra on Oct 26, 2008 @ 4:35 pm Reply
    8. 8

      It looks very nice and it’s a good idea for breakfast. I’m keen on eggs, cheese and ham in the morning so this will be perfect as a Saturday or Sunday morning special!

      Nathalie on Feb 17, 2009 @ 11:09 am Reply
    9. 9

      lekker! alleen dat ie in de oven moet is misschien wat minder, ik bedoel, s’ochtends heb je daar misschien niet zo’n zin in:P

      rob on Apr 28, 2009 @ 1:46 pm Reply
    10. 10


      lekker! alleen dat ie in de oven moet is misschien wat minder, ik bedoel, s’ochtends heb je daar misschien niet zo’n zin in:P

      Daarom schreef ik ook dat wij het meestal op zondag ochtend maken, als we wat meer tijd hebben!

      Kay on Apr 28, 2009 @ 1:53 pm Reply
    11. 11

      This looks so good! and so simple too!

      zoe on May 1, 2009 @ 5:04 pm Reply
    12. 12

      Yum! Now that looks like a great breakfast or brunch to me! I do an omlette with lots of stuff in, but always get bored of waitng for it to be done and then putting it under the grill. Doing it in the oven just cuts out the standing at the stove! Hurray!

      Diane on May 25, 2009 @ 1:17 am Reply
    13. 13

      Could you use bacon instead of ham for this recipe?

      Lola on May 25, 2009 @ 6:05 pm Reply
    14. 14

      Holy snap, this is the best thing to happen to eggs since the invention of over easy! I saw this recipe a day or two ago and couldn’t resist trying it out for myself, and let me say, without being too graphic, this is fucking orgasmic. Best idea ever, especially for an egg junkie like myself. And right this very minute my girlfriend 800 miles away is making your chocolate apple pie recipe with her friends, to eat this evening, and I’m sure that will be just as amazing.

      I don’t know how many dudes drop by your site, but in my circles the men love cooking just as much as the women. You have a big fan in me, and I’ll be sharing your site with my fellow food freaks. Rock on Dutch Girl! (also, props on using the phrase “dutch oven” in a legitimate usage. Never thought I’d see that.)

      Josh on May 30, 2009 @ 7:39 pm Reply
    15. 15

      Super-Duper site! I am loving it!! Will come back again – taking you feeds also, Thanks.

      Gary on Jun 2, 2009 @ 8:29 pm Reply
    16. 16

      I stumbled on this recipe via foodgawker a while ago- this morning the stovetop stopped working so I am trying out baked eggs for the first time. Couldn’t saute onions and such but still- here’s hoping they turn out half as good as yours!

      Sarah Branson on Jun 21, 2009 @ 2:49 am Reply
    17. 17

      Wow, nice breakfast. I really like eggs for the breakfast, but i usually do omelet with “parmezan” cheese + spices.

      Lelik on Jul 26, 2009 @ 6:42 pm Reply
    18. 18

      That was DELICIOUS! Haha I made this for my mom and me, we ate all of it. But I had to add a twist, maple bacon…. mhm it was sooo good.
      Thanks :)

      Olivier on Aug 7, 2009 @ 1:45 am Reply
    19. 19

      I found your recipe on and made it this morning (I skipped out on the cheese and substituted bacon for ham)… mmm so good!! This will be a great weekend hangover remedy for my housemates and I this year :)

      DK on Aug 22, 2009 @ 6:42 pm Reply
    20. 20

      I love that you put this up, I pretty much do the same thing but scramble it, and its my favorite, i am so going to try this, its brilliant and i bet delicious!

      vannessa on Sep 16, 2009 @ 5:20 am Reply
    21. 21

      What excellent pictures of a family treat. Hope you made an extra serving for me.

      James Mangosteen Dean on Sep 16, 2009 @ 2:38 pm Reply
    22. 22

      Thanks for sharing this! I make these from time to time and call them “baked eggs.” I usually make mine with sauted mushrooms and spinach. The other day i got fancy and threw in some goat milk cheese too.

      Jess on Sep 21, 2009 @ 6:21 pm Reply
    23. 23

      This sounds yummy and simple. I will definitly try this for my family. Thanks

      Liz on Sep 24, 2009 @ 5:17 am Reply
    24. 24

      I was just wondering if the onions/shallots are absolutely necessary or if the dish will be lacking in flavor if they’re substituted. My little brothers and I aren’t huge fans of the flavors they create but i really want to try making this dish. (it looks absolutely mouth watering)

      nory on Oct 3, 2009 @ 4:28 pm Reply
    25. 25

      My husband found your website on Saturday and we fell in love with it.
      I made the egg drop recipe yesterday and it came out AWESOME!!!!!
      I am making the ribollita and the zucchini this week.

      Carolina on Oct 5, 2009 @ 5:43 pm Reply

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