Have you ever had a baked egg before? They are just about the simplest breakfast ever and totally customizable. I love to use up the last bits of pork, steak or chicken in them for a filling and nutrient dense breakfast!

If you have been following my on twitter or instagram, you might have noticed I have been cooking a lot of recipes from Nom Nom Paleo’s new book. It’s a minor obsession but not yet a problem… I hope!  I have this habit of reading cooking books like novels.  I read them all the way through, devouring every recipe and gorgeous food photograph.  After a couple days with my nose in the pages I head to the kitchen and get started.

One of the first recipes I wanted to tackle was the Kahlua pig – long story short- I cannot rave enough.  I have never made a pulled pork recipe that wasn’t dry.  Not only was super tasty, it was a pretty simple crockpot recipe.  You’ll have to pick up the book to get the lowdown, I highly recommend it! It was the perfect base for many dishes, including this baked egg recipe!

Yield: 4 small servings

Baked Eggs with Pork

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This is perfect for those holiday morning when you need to feed a whole crew! Recipe can be easily doubles, tripled etc.. Leave off the cheese and top with some shallots, garlic and avacado for a whole 30 breakfast! 

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1.5 Cup Pulled Pork
• 4 Eggs
• 2 TBS Fat of your choosing (optional)
• 1/2 Cup Grated Cheese (Omit if you avoid dairy)
• Salsa (optional but highly encouraged)

Instructions

1. Preheat Oven to 400 degrees
2. Get out a cookie sheet or jelly roll pan- something to place Ramekins or other ovenproof dishes on, so you can easily move them into and out of the oven.
3. Split your pulled pork between 4 ramekins – Depending on how fatty your pork is, you might want to grease up the bottom of the ramekins before this step, just to make cleaning easier. I do this with a bit of butter.
4. Once the oven is pre-heated, place the ramekins on your baking sheet (optional) and crack an egg into each dish.
5. Bake for 10 min.
6. After ten min add a sprinkle of cheese and return to the oven.
7. Back an additional 2-3 min or until the white is cooked through and the yoke will still run when poked.  The best way to tell is the yoke is still glossy. Baking time also depends on you large you baking dish is.
8. Cool slightly, and serve ramekins on a plate, they will be very hot.
9. Top with Salsa and enjoy!
10. If you use a larger dish, you can add more than one egg. Just increase cooking time a bit until the whites are just set and the yoke is runny! 

Notes

Helpful Equipment: Ramekins 

A Note About Ingredients- I try and use the best and most nutrient dense ingredients available.  For the recipe, that was local backyard chicken eggs I trade a friend for, pastured pork, raw milk cheese and organic salsa.  Do the best you can with ingredients!

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• 
  Sheet Pan
• 
  Ramekins 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 288 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 233mg Sodium: 849mg Carbohydrates: 19g Fiber: 1g Sugar: 15g Protein: 22g

Have fun with your Baked Egg Combos! Let me know what you’re cooking in the comments or on social media!

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