NUWAVE OVEN CREAMY EGGS

NUWAVE OVEN CREAMY EGGS
1 tablespoon butter
2 eggs
Salt and pepper, to taste
1 ounce cheddar cheese, shredded
Pinch chopped chives, optional
2 tablespoons heavy cream

Butter the inside of a ramekin. Mine holds 15 ounces. Cut any remaining butter into small pieces and scatter around the bottom of the dish. Crack the eggs into the dish then season with salt and pepper. Sprinkle with the cheese and chives then drizzle the cream over everything. Place on the 1-inch rack in a NuWave oven and cook on HIGH for 10 minutes. See my comments below for making this in a toaster oven.

Makes 1 serving
Do not freeze

Per Serving: 460 Calories; 42g Fat; 20g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

These are delicious and they came out cooked just the way I like them. The yolks were sort of runny and a little more cooked in some spots but not dry. Even though there aren't any unusual ingredients in the eggs, they have a nice different flavor than the usual scrambled or fried eggs. I will definitely make this recipe again. If you don't like runny yolks, try adding another minute to the cooking time. I'm not sure how long it would take to bake these in a traditional oven or toaster oven. The equivalent oven temperature to HIGH in the NuWave oven would be 350? Click the photo to see a close-up.

I just got my NuWave oven recently and have only had a chance to use it about three times. I will post more NuWave recipes as I try them. Click here for information about the NuWave oven.

UPDATE: It seems that it's important to make this recipe in a shallow 15-16 ounce baking dish. This morning I tried making them in a deeper 16-ounce ramekin and the eggs didn't cook all the way. If you don't have a shallow ramekin, you may need to add a couple minutes or so to the baking time. Both of my ramekins hold about the same amount of food but the diameter of the round one is much smaller and it's deeper than the oval one. Here are the two types of ramekins that I used:

Another thing that I tried the other day was to assemble the ingredients in the ramekins earlier and put them in the refrigerator to be baked later. I found that baking them in cold ramekins also adds to the time needed to get the eggs done properly. I guess that the key is to bake them about 10 minutes then check them and add more time if the eggs look too runny.

UPDATE II: I baked one in my toaster oven at 350?and it took 8-9 minutes. I baked mine for 10 minutes and the yolks came out too firm. It might take a bit longer in a traditional oven because it won't be in such close contact with the heating element.

UPDATE III: I'm having trouble getting consistent results in my NuWave oven since the first time I made them. If I cook them for 8 or 9 minutes, the whites are still raw. If I cook them the full 10 minutes the yolks are fully set. I still like them that way but I'd prefer runny yolks. I've tried various things with no luck. The next thing I might try is to use a lower power setting.

1. Prev:MUSHROOM QUICHE I
2. Next:PEPPER & ONION QUICHE