Tropical Baked Eggs
I’ve never made baked eggs before, but had an idea and ran with it. Boy, am I glad I did because baked eggs are delicious! Why did I wait so long to try this? You can do so many variations and combinations (sweet, savory, veggie-loaded, meat-loaded, etc.) and it’s a nice switch from my usual sunny-side up or over easy eggs in the morning. I will definitely be playing with baked eggs some more.
I decided on the tropical flavors because well, my mind is two months ahead of me … in Hawaii. Jesse and I are going to Oahu in December, right after I finish finals and I am so excited. He told me to settle down because it’s still two months away, but I figure there’s nothing wrong with being a little giddy, right? I especially can’t wait now that rainy season has kicked in here. Ahead lies many gray days, crazy winds and wet weather. On these days, a little touch of tropical in my breakfast is nice and can at least make me feel warm inside.
Feel free to double or triple this recipe to fill more ramekins. I only made it for myself, so stuck with a single serving.
- 2 pastured eggs
- 2-3 Tbsp unsweetened coconut shreds
- 1/4 of a banana, sliced in quarters (don’t use a green banana!)
- Pinch of sea salt
- Dash of full-fat coconut milk
- Coconut oil, for greasing ramekin
- Preheat oven to 375 degrees F.
- Grease a ramekin with coconut oil. Sprinkle the coconut shreds on the bottom and sides of the ramekin. The oil will help it stick.
- Gently crack two eggs into the ramekin and top with a pinch of sea salt. Put your quartered banana slices around the edge of the ramekin and add the dollop of milk (probably 1/2 – 1 Tbsp). Add a little bit more coconut shreds around the edge, on top of the banana.
- Place ramekin inside pan and fill with water. Carefully place in oven, being careful not to spill the water!
- Bake for 15 – 20 minutes. If you don’t like your yolk runny, bake for longer to your desired doneness. I served mine with a little homemade granola on top and extra banana sprinkled with cinnamon. Sausage or bacon would pair well with this too, and you could dip it in the runny yolks!