You may have heard that Sunday was Mother’s Day. (If not, you’d better call your mom. Right now. And apologize for missing Mother’s Day.)
My mom is still in Arizona so I didn’t get to spend the day with her, but we are lucky to have Ryan’s family close by. We hosted a little brunch to celebrate Mother’s Day with Ryan’s mom and grandma.
I knew I wanted to try to make something in a ramekin. Mostly because I wanted to buy some ramekins. (I’m tricky like that.)
So, I picked up white ramekins at Pier One and tried my hand at these baked eggs at Kayotic.
Not only are they super cute and fancy-looking (in my very non-fancy opinion), but they also tasted good and were simple and fast. I filled mine with onions, garlic, tomatoes and fresh mushrooms.
Simply sautee the ingredients in olive oil, put them in the bottom of a ramekin and top with a broken egg. I baked them for about 15 minutes and voila – yummy little eggs.
I rounded off the meal with hash browns, bacon and our favorite… Paula Deen’s Baked French Toast Casserole. (You must try this recipe. It’s so good.)
All-in-all, a pretty yummy little meal to celebrate the women who birthed and raised my husband and father-in-law. Accomplishments, people!
(I pulled out the chalkboard chargers for little Mother’s Day messages.)
Oh yeah, and in case you wonder what’s next in ramekin-land –
Hope you had a lovely Mother’s Day, too!