Baked Eggs with Shredded Chicken and Salsa
A simple, savory baked-egg dish with shredded chicken and salsa that’s perfect for an easy breakfast or light meal.
Equipment
- ramekins (4)
- Baking Dish
- Measuring Cups
- Spoon
Ingredients
- 1 cup shredded chicken
- 4 large eggs
- 1 cup chunky salsa
- butter or cooking spray (for ramekins)
- hot tap water (for water bath)
- 4 tbsp heavy cream (optional) 1 tablespoon per ramekin, optional to prevent eggs from drying
Instructions
- Preheat the oven to 400°F (200°C). Lightly butter the insides of four ramekins or spray with cooking spray.
- Divide the shredded chicken evenly among the four ramekins.
- Spoon 3/4 cup of the salsa evenly over the chicken in the ramekins, reserving the remaining salsa for serving.
- Crack one egg into each ramekin. If desired, drizzle 1 tablespoon of heavy cream over each egg to help keep the yolks from drying.
- Place the ramekins in a baking dish and pour hot tap water into the dish until it reaches about halfway up the sides of the ramekins to create a water bath.
- Bake until the egg whites and yolks are just set, about 15–18 minutes (check for desired doneness).
- Remove the ramekins from the oven and spoon the reserved salsa on top of each. Serve immediately.
Notes
- Use warmed cooked chicken for best results.
- Reserve a little salsa to spoon on top after baking.
- Heavy cream is optional and helps keep yolks moist.
- Check eggs at 15 minutes to avoid overcooking.