Here's a Mother's Day recipe you can serve mom for Sunday brunch. Like my other recipes, this dish is easy to make, delicious, and special!
Eggs rule my breakfast. One of my favorite egg dishes is oeufs en cocotte which means "eggs baked in ramekins." A ramekin is a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes.
Here's a variation the classic baked eggs in cream:
Century Chili Corned Tuna Oeufs En Cocotte
Himalayan Pink salt
|1can of Century Chili Corned Tuna, drained; 2 eggs; spring onions; 4 tbsp. of half and half (2 tbsp cream, 2tbsp. milk)|
|For individual servings, use a ramekin. If you don't have one you can make a big batch by tripling the recipe and putting it in a cake pan or any oven-proof baking dish.|
|Step 1: Preheat oven to 325° F.|
Step 2: Pack in the Century Corned Tuna in the ramekin.
|Step 3: Crack the two eggs on top of the corned tuna. |
Step 4: Pour the half and half over the eggs.
Step 5: Season it with salt and pepper and garnish with spring onions.
Tip: Pour the half and half on the egg whites avoiding covering the yolk.
|Step 7: Serve with a smile!:D|
Warning: Be careful not to burn your fingers with the hot ramekin.
|Surprise mom with this simple, easy, but mouthwatering goodness on her special day!|
|Personally, I like toasted bread with it.|
Oh by the way, after Tom and Aryanna sampled this dish, we all decided to have it for dinner. They loved it! I hope your family enjoys this meal too!
Shoppingero/shoppingera, are you cooking anything special for Mother's Day?