Ingredients
Unsalted butter, for ramekins
4 teaspoons heavy cream
8 large eggs
Kosher salt and freshly ground pepper
Peppadew Peppers, drained
Sautéed mushrooms and spinach (see variation section for recipe)
Cooked crumbled bacon
Crumbled feta or grated Parmigiano-Reggiano
Toasted English muffins or a crusty baguette, for serving
Preparation
Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.
Trim and thinly slice 1 pound of mixed mushrooms. In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of the mushrooms. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding another 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning. SAUTÉED SPINACH TOPPING In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces fresh baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.
