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Fancy But Easy Breakfast Custard Omelets

Fancy But Easy Breakfast Custard Omelets

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 6

  • softened butter orvegetable oil cooking spray, for ramekins

  • 6large eggs

  • 2teaspoons finely chopped parsley, plus extra for garnish

  • 2teaspoons minced onions

  • 1⁄8 teaspoon fresh ground black pepper

  • 1⁄4 teaspoon salt

  • 1cup half-and-half

  • 2 tomatoes , diced, for garnish


  • 01

    Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.

  • 02

    In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.

  • 03

    Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.

  • 04

    Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.

  • 05

    Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.

  • 06

    Carefully remove ramekins from water bath with a dish towel.

  • 07

    Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.



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