Ramekin Eggs with Trader Joe's Pancetta & Chives
Trader Joe'sRamekin Eggs with Trader Joe's Pancetta & Chives
Ingredients
- 4 ounces Trader Joe's Diced Pancetta
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Lightly butter four 6-ounce ramekins with 1 tablespoon of the softened unsalted butter, ensuring the bottom and sides are well coated.
⏱️ 2 min•🌡️ 350
- 2
In a small skillet over medium heat, cook the Trader Joe's Diced Pancetta until crispy, about 5-7 minutes. Drain on a paper towel-lined plate and set aside.
⏱️ 7 min
- 3
Divide the cooked pancetta among the bottom of the prepared ramekins. Sprinkle 1 tablespoon of grated Parmesan cheese into each ramekin.
⏱️ 2 min
- 4
Carefully crack two large eggs into each ramekin, trying not to break the yolks. Pour 1 tablespoon of heavy cream over the eggs in each ramekin.
⏱️ 2 min
- 5
Season each ramekin with a pinch of kosher salt and freshly ground black pepper. Top with 1/2 tablespoon of the chopped fresh chives.
⏱️ 1 min
- 6
Place the ramekins in a shallow baking dish. Carefully pour hot water into the baking dish, reaching about halfway up the sides of the ramekins. This creates a water bath (bain-marie) which helps the eggs cook gently and evenly.
⏱️ 1 min
- 7
Bake for 10-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Cooking time may vary depending on your oven and desired yolk consistency.
⏱️ 15 min•🌡️ 350
- 8
Carefully remove the ramekins from the water bath using tongs. Serve immediately with your favorite Trader Joe's crusty bread or toast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sRamekin Eggs with Trader Joe's Pancetta & Chives
Ingredients
- 4 ounces Trader Joe's Diced Pancetta
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 350°F. Lightly butter four 6-ounce ramekins with 1 tablespoon of the softened unsalted butter, ensuring the bottom and sides are well coated.
⏱️ 2 min•🌡️ 350 - 2
In a small skillet over medium heat, cook the Trader Joe's Diced Pancetta until crispy, about 5-7 minutes. Drain on a paper towel-lined plate and set aside.
⏱️ 7 min - 3
Divide the cooked pancetta among the bottom of the prepared ramekins. Sprinkle 1 tablespoon of grated Parmesan cheese into each ramekin.
⏱️ 2 min - 4
Carefully crack two large eggs into each ramekin, trying not to break the yolks. Pour 1 tablespoon of heavy cream over the eggs in each ramekin.
⏱️ 2 min - 5
Season each ramekin with a pinch of kosher salt and freshly ground black pepper. Top with 1/2 tablespoon of the chopped fresh chives.
⏱️ 1 min - 6
Place the ramekins in a shallow baking dish. Carefully pour hot water into the baking dish, reaching about halfway up the sides of the ramekins. This creates a water bath (bain-marie) which helps the eggs cook gently and evenly.
⏱️ 1 min - 7
Bake for 10-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Cooking time may vary depending on your oven and desired yolk consistency.
⏱️ 15 min•🌡️ 350 - 8
Carefully remove the ramekins from the water bath using tongs. Serve immediately with your favorite Trader Joe's crusty bread or toast.
⏱️ 1 min