Eggs, how do I love thee? Let me count the ways. I love thee at breakfast, brunch, lunch and dinner. I love thee poached, fried, scrambled and now, Mile High.
When I first learned about Ruth and Scott Thomas, owners of the Brewster House Bed & Breakfast (Freeport, Maine), serving their guests Mile-High Eggs for breakfast, I was intrigued.
While I naturally (and mistakenly) associated Mile-High Eggs with Denver, Colorado (blame it one those delicious Denver Omelets), I quickly learned the only thing Mile-High Eggs and Denver have in common is a catchy nickname.
Prepared using a handful of ingredients and baked in individual ramekins, Mile-High Eggs rise to fun and fluffy proportions that create a unique presentation and take basic eggs to new heights.
As Ruth and Scott Thomas encourage, feel free to substitute different herbs in place of the chives and parsley their recipe call for, in order to accentuate your favorite flavors. Additionally, I suggest incorporating your favorite roasted vegetables, cheeses and/or pre-cooked breakfast meats to further personalize your Mile-High Eggs. Try enticing combinations such as broccoli florets and sharp cheddar cheese, or bell pepper and bits of pre-cooked bacon. The possibilities are limitless and can be easily tailored to suit your individual tastes as well as highlight various flavors of the season.
Easy to make and impressive to serve, Mile-High Eggs are delightful when paired with fresh-squeezed juice, a simple salad and muffins or toast. Each individual serving contains approximately 2 eggs and will satiate all but the heartiest of appetites, so allow one 1 ramekin per guest as a general guide.
Mile-High Eggs
(featured on InnCuisine.com, recipe courtesy the Brewster House Bed & Breakfast, Freeport, Maine)
- 8 large eggs
- 2 teaspoons Dijon mustard
- 1/2 cup sour cream
- 2 teaspoons fresh chives, chopped
- 2 teaspoon fresh parsley, chopped
- 3/4 cup sharp cheddar cheese, shredded
Preheat oven to 375 degrees F. Spray four (4) approximately 1-cup (7-8 ounces) ramekins with non-stick cooking spray.
Whisk together eggs, mustard and sour cream until mixture is blended and smooth. Stir in herbs (and/or chopped vegetables and pre-cooked meats if adding) and pour mixture evenly into four (4) 1-cup (7-8 ounce) ramekins. Each of the four (4) ramekins should be approximately 3/4 full. Top with shredded cheese. Bake at 375 degrees F for 25-30 minutes or until eggs are golden and set. Tip—place ramekins on jelly-roll pan or baking sheet lined with parchment paper for easy handling and clean-up. Serve Mile-High Eggs in ramekins, or work around the edges using a paring knife to loosen and remove individual portions to serving plate(s). Serve immediately.
Yield: 4 servings.
Note – While some of the Mile-High Eggs baked in ramekins will spread upright, others will spread outwards as well. Both results are normal, acceptable and delicious. Enjoy!
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{ 17 comments… read them below or add one }
Oh this sounds wonderfully simple and so delicious. I do work hard watching my cholesterol and weight, and plan to make this using Egg Beaters just to help keep that cholesterol in check. I hope it works out well.
Nice height on those eggs…that would make a nice start to brunch, non?
Sandie, you should open up a B&B!!! I’ll do your PR ;o)
I’ve made these for brunch parties — always so much fun for guests to each have their own little ramekins! With eggs and cheese, they are an occasional — but delicious — treat.
Yum! I’d love to try a goat cheese and spinach version!
Nicely done. I like this idea especially since I find myself making eggs for picky friends. With your idea one friend can get ham and another friend could get veggies without me having to clean pans and be stuck making eggs all morning.
Denise – I see no reason why substituting Egg Beaters here would turn out anything less than delicious. I think it’s a great idea and definitely one to implement if you are striving to keep your cholesterol levels in check. Thanks for sharing your idea.
Peter – The height is what makes Mile-High Eggs such fun. Picture them atop a lacy bed of lettuce—nearly a work of art (not to mention a great brunch dish).
Maris – Fine. But if you do the PR, I still need to find someone willing to clean and do laundry
Lydia – I agree! And the 2 eggs per ramekin are a terrific, pre-portioned amount.
Helen – Exactly what I was thinking—a spinach and goat cheese version sounds divine!
Jeff – Good point about serving this dish to picky eaters. Since you can easily customize each serving, it’s actually possible to please a house full of guests!
Great brunch idea! Look forward to making these on the weekend–they look so cute, too!
awesome. note to self–invest in ramekins!!
Love this idea!
Ive never tried this before, but will be trying soon!
We are on a high protein diet, so we eat A LOT of eggs in our house… what a cool new way to enjoy them!
Thanks for sharing another great recipe!
What a great weekend breakfast or brunch idea. They look tres impressive! I have to admit the first thing I thought of was the plane “Mile high club”
Oh wow! Look at the lovely color. I also love eggs anytime of the day. This is going to be one of my favorite breakfasts/lunch/dinner. I already know that
Egg muffins! What a great idea.
My family would love these! They, like you, are egg fanatics. Unfortunately I am allergic but I think I might try these this weekend for them. Maybe I will try with duck eggs.
This is the first time that I have heard of mile high eggs and they sound great!
I’m heading out to buy 1 cup sized ramekins! Those look great!
I am so happy to find your site! Found you on White on Rice Couple. I absolutely adore all the food i’ve found at B&B’s. And these eggs look fabulous!