What's For Breakfast: Baked Eggs in Individual Ramekins

We have the tendency to go a little overboard every time we make hash browns from scratch 'round these parts. Following a breakfast-for-dinner the other night, we had quite a bit of sweet potato hash browns left over. Rather than let them fester in the back of the refrigerator (a terrible thought, indeed), I put them to use over the weekend in a baked egg breakfast dish for D and myself.

In addition to our leftover hash browns, this egg dish also features sauteed mushrooms, cherry tomatoes, and spinach. (A vegetable hash is a great way to use up odds and ends in the refrigerator and/or on the countertop!) Herbs (I used a bit of thyme) add fresh flavor to the dish -- feel free to use your favorite herb combinations.

Baked Eggs in Individual Ramekins (printer-friendly version)
makes two servings

butter for the ramekins
1-2 teaspoons olive oil
1/2 - 1 cup cooked hash browns, reheated
1 cup roughly chopped mushrooms
1/2 cup halved cherry tomatoes, seeds removed
1/4 cup (handful) fresh spinach
2 eggs
coarse sea salt
freshly ground black pepper
1/4 teaspoon fresh thyme, plus additional leaves for garnish

1. Preheat the oven to 425 degrees. Lightly butter the bottom and sides of two 3" ramekins and set aside.
2. Add the olive oil to a skillet and heat over medium-high heat. Add the mushrooms and cherry tomatoes and saute until softened, 3-5 minutes. Add in the spinach and saute until wilted, 45-60 seconds. Stir in the fresh thyme leaves and remove the skillet from the heat.
3. Add the reheated hash browns to the bottom of each ramekin, slightly pushing it up around the edges. Add in a layer of mushrooms, tomatoes, and spinach to each ramekin, making a small divot in the center.
4. Crack an egg into each ramekin.
5. Bake in the oven for 10-12 minutes, or until the whites have set. Season with salt and pepper and garnish each baked egg with a few fresh thyme leaves.

What's For Dessert: Individual Cheesecake Cups

My original plan was to re-create the Key lime pie I had while on vacation in Pensacola Beach, but in tart form. However, while searching for possible recipes, I came upon this recipe for cheesecakes served in jars, and I decided to change gears and try my hand at individual portions of cheesecakes instead. Since I didn't need 24 servings, I cut the recipe down and switched a few ingredients as well. The resulting dessert is an indulgence, indeed -- but each slightly tart bite was smooth, creamy, and delicious. 

Individual Cheesecake Cups (printer-friendly version)
makes 4 servings

4 whole graham cracker sheets, ground into crumbs
1/2 tablespoon granulated sugar
1/2 tablespoon cacao powder [optional]
2 tablespoons butter, melted
1 8-ounce package of neufchâtel cheese, room temperature
1/4 cup granulated sugar
1 egg, room temperature
1/4 cup nonfat Greek yogurt
1 teaspoon vanilla extract

1. Butter each of your 3 1/2- or 4-oz ramekins or glass dishes. Set aside.
2. Mix together the graham cracker crumbs, granulated sugar, and melted butter in a small bowl. If you'd prefer a chocolate graham cracker crust, also mix in the cacao powder.
3. Place about a tablespoon of the crumb mixture into the bottom of each buttered dish. Use the back of a spoon or other object (just as a wine cork) to tamp down the crumbs into an even layer.
4. Add the neufchâtel cheese and granulated sugar into the bowl of a mixer. Mix on medium-high speed until thoroughly combined. Scrape down the sides if necessary.
5. Add in the egg, and stir to combine.
6. Add in the Greek yogurt and vanilla extract, and mix until all ingredients are incorporated together.
7. Scoop the cheese mixture into each of the ramekins. Fill each dish up to about 1/2-1" from the top.
8. Place the dishes into a roasting pan. Add water into the pan until it reaches halfway up each of the ramekins.
9. Bake in the oven for 30 minutes.
10. Once cooked, remove the roasting pan from the oven, and carefully remove the ramekins from the water bath. Place them on a wire rack to cool.
11. After cool enough to touch, place each of the ramekins into the fridge and allow to chill completely before serving.
12. Serve plain, or top with chocolate chips, caramel sauce, or a fruit syrup.