I cook with kids every week, and one of the most frequently asked questions is why they aren’t allowed to eat anything that contains raw eggs. Some parents do have concerns about the potential of using contaminated eggs at home. But, with readily-available pasteurized eggs now at your local market, you no longer need to be worried about serving eggs gently-cooked. You can also skip the concerns over the use of raw eggs in homemade mayo, cookie dough or smoothies. By using an all-natural warm water bath pasteurization process, the risk of salmonella is eliminated without affecting the nutrition, flavor or cooking properties of the eggs. So it’s safe to enjoy runny yolks because the eggs are pasteurized. As far as brands go, Safest Choice Pastuerized Eggs are hormone and antibiotic-free, vegetarian-fed and Kosher too. Give them a try in these individual easy breakfast casseroles and enjoy those runny yolks worry-free.
Looking to save a little time in the morning? Assemble the night before, right up until it’s time to crack the eggs. Just cover the ramekins with plastic wrap and store in the fridge overnight. Remove from the fridge the next morning, discard the plastic wrap, and crack those eggs into the ramekins and pop into the oven. They’ll bake while the kids get ready for school.
Individual Ham and Cheese Stratas
Preparation Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 servings
- 8 thin slices prosciutto or deli ham
- 2 cups French or Italian bread pieces (1-inch pieces)
- 2 tablespoons melted butter
- 1/2 cup shredded cheddar cheese (see note)
- 1 tablespoon chopped fresh parsley (see note)
- 8 Safest Choice Pasteurized Eggs
- Salt
- Coarse ground black pepper
Preheat oven to 400-degrees F. Butter bottom and sides of four 10 to 12 ounce ramekins or spray with nonstick cooking spray
Line each ramekin with 2 slices prosciutto or ham with some extending over sides.
In large bowl, toss bread pieces and melted butter together. Stir in cheese and parsley. Divide mixture evenly among ramekins pressing down lightly. Break 2 eggs into each ramekin. Add salt and pepper, as desired.
Place ramekins on rimmed baking sheet. Bake 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness.
Garnish with additional herbs, if desired.
Notes:
* Other cheeses, such as cubed mozzarella or soft goat cheese, may be substituted for the cheddar.
* One or a combination of herbs such as basil, rosemary, thyme, chives or parsley may also be used.
Source: Safest Choice Pasteurized Shell Eggs
