Cornbread Baked Eggs

It was cold and rainy this morning, so I was in the mood for a warm for breakfast. These baked eggs take a little time, but are certainly worth it. The best part to me, is the caramelized onions on the bottom. This method for making onions can be used for other things - like topping your favorite burger. This baked egg was served with an orchard apple.

4 Large Eggs

2-3 Sliced of Cornbread, Cut in 1/2 Inch Cubes

1 Cup Thinly Sliced Onion

2 Tablespoons Water
2 Tablespoons Milk
Kosher Salt
Fresh Ground White Pepper
Extra Virgin Olive Oil
Canola Oil
Dried Parsley

Preheat oven to 350 degrees. Spray four small ramekins with olive oil.

Place cornbread on baking sheet and lightly coat with olive oil. Bake for 10-15 minutes until lightly browned. Stir half way through. Boil some water in a tea kettle.

Heat skillet over medium heat. Brush a skillet with a small amount (1/2 tsp. or so) of canola oil to evenly coat pan. Add onion, 1/4 tsp salt, 1/8 tsp pepper. Cook for 10 minutes until tender. Increase heat to medium-high. Add the 2 Tablespoons of water to the pan and cook 5 more minutes - stir frequently. Divide onion into ramekins and top with cornbread cubes. Sprinkle each with salt and pepper.

Carefully break 1 egg on top of each crouton ramekin. Drizzle with a little milk or half & half. Place ramekins in a roasting pan which is on top of a cook sheet. Pour boiling water into the roasting pan, half-way up the sides of the ramekins to create a water bath.* Bake for 15 -20 minutes until the whites are almost opaque. They should be a little underdone and will continue cooking in the dishes when removed from the oven. Sprinkle with parsley if you wish.

* I made an egg for myself this morning, so my water bath is for one egg. A small ramekin inside of a large ramekin with water.