My hubby has worked from home for over 18 months now and I have been going crazy trying to come up with breakfast ideas. I bought myself ramekins this summer and this is breakfast today. 🤤

The Unprofessionalism is what really drives this channel for me. It adds to the idea of "you can do this at home, yourself." You guys are phenomenal. Keep doing you. Don't change, please.

My brain while my mouth is salivating over this video: "Okay, so I need to buy some ramikins, one of those big stone cooking slabs, that handy hand-held knife-shaped cheese grater, one of those good knives, some proper Spanish chorizo... etc. I'm looking at about $2000 eggs but damn, they look to be worth it!"

Great video, as always! Instead of plastic deli containers, I use mason jars of various sizes. I find this an easy way to avoid plastic. Mason jars are cheap, endlessly reusable, dishwasher safe, and completely airtight and leakproof.

Sam is obviously a gifted chef and teacher. And the boys are very gifted at videography and production. What I love about this channel is the authentic conversation between Sam and the audience and also Sam and the boys. It’s incredibly entertaining, while being incredibly educational at the same time

I love eggs in pots! Goat cheese, creme fraiche, cheese, green onions, sauteed spinach and mushrooms... that stuff is delicious. Super easy way to cook breakfast for a lot of people with different tastes quickly.

Sam, Max, Chance and the rest of the crew that I don't know the names. I would like to take a minute of your time to say Thank You for all the hard work, the hours of editing, the hours of standing in the sun to get the perfect shot, the hours of fiddling with mics and other equipment in order to get the sound just right. Minus the landscapers, of course (Damn you landscapers!!), the many burns you all must have suffered and the patience it must require to do such a fantastic job. Thank you all so very much for inspiring me to cook again. My family thinks I'm the greatest cook in the world thanks to you and the effort that you all put into these fantastic videos. I am forever grateful to each and every one of you. I wish only the best for you and your family and I hope you all have a wonderful holiday season. Thank you, thank you, thank you. I look forward to the next video. I'm sure it will be fantastic.

Oh man! I'll be making these for sure in the next couple days. I will do a Canadian version. Back bacon (Canadian bacon) mushroom, onion and a drizzle of maple syrup, with cheddar cheese.

This sounds great for Christmas morning. So I need 10 ramekins and will be making the American kind because mushroom and onion are my very favorite.

"If you use margarine I'm gonna reach through the screen and throttle your ass" may be the single best line I've heard on your show in 17 years of watching 😂😂😂🤣 I love your realness Sam

I make a very similar recipe except put into mason jars and then dropped into simmering water. Technically I think that makes it a coddled egg. Very delicious, and the splash of heavy cream makes a huge difference!

Love how you ask Max if he wants some chorizo and he says sure. Then you cut off a slice and eat it yourself 😂

FINALLY a recipe a Spaniard can get behind: Spanish chorizo, paprika, olive oil, crusty bread... Thank you guys!!!

Super enjoyable and crazy proud of not only the quality, content and enjoyment but even more so you guys get to do that as a family. That’s the definition of making it and sincere congratulations and thanks for doing what ya’ll do!

I totally saw these dishes at Tuesday Morning the other day and thought of this vid! Bought me some!

I made a different version of this (one pot, potatoes, onions, red and green bell pepper, and a TINY bit of garlic, with an egg each in a ring once the veg got mostly done. Used a glass lid for probably 60% of the cooking to get things done in a reasonable time. First time I built it this way, but my wife was actually impressed. After 40 years, it takes a LOT to impress her! I'll do bacon next time to make it even better! Thanks, Sam!

I absolutely love everything about you guys. My husband sent me your way years ago and i've been addicted since. If he catches a new video before me I get jealous. Your energy, mouth and TALENT...Sold. Thanks for the years of laughs and happy tastebuds!

3:28 - Love your channel. Love your food. Love YOU… but… you keep using your microplane grater upside down, which is why everything goes everywhere. Turn it over, Sam. Use it like a bow on a violin. Those side walls of the tool are designed to hold what you grate. When you have what you want, tap it you can slide it out with your fingers because the blades face the other side. Or you can just tap it out. Try it my friend! It’ll be like a whole new tool to you and you’ll never go back. Cheers!

This was a fun episode i like it when Sam is being silly like how he used his laptop to flatten the bread a little lol

I love the addition of the heavy cream! I think you should do more ramekin dishes. It’s getting cooler and the sizes are great for 1-2 people! Oh, can you do an all rice show? Like what you can put in it and the different rices.

Lmao the commentary whiles he’s dishing into the ramekins had me crying 😂😂😂😂

"That's what she said when she was angry" 🤣🤣 I love Max's humor

Made the "American" version for my niece. She loved it. I had jalapeños, sweet peppers and red onions, plus several cheeses I had on hand. I used ricotta rather than cream, as I didn't have any cream. Mi esposa will be back mañana, I pulled the rest of my thick cut bacon out of the freezer. Spectacular, easy and impressive recipe.

I love this recipe, I’ve been cooking eggs like this for years. It’s my go to whenever I’ve got guests staying because you can prep so much in advance, and you can get them all ready to eat at the same time. My favourite combination is like a Berber omelette mix of red pepper, red onion and tomatoes with Moroccan spices and basil for the veggie version. I add some little bits of a merguez sausage crumbled through it for a meat version. I usually skip the cream but use a soft goats cheese on it in the oven which melts through it wonderfully then crumble feta cheese over it at the end.

Was watching the meatball spaghetti video when this came out. I love this guy‘s channel

Wow those eggs look delicious I need to make myself some ASAP

Oeufs en cocotte are one of my favorite egg dishes. Have all the ingredients on hand to make the Spanish version tomorrow. Thank you!

Made the Spanish version tonight for dinner, served it with the toast as shown, and added a fresh fruit salad. LOVED EVERY BITE! Used smoked gouda since that's what I had on hand. Couldn't have enjoyed it more, and the fam loved it, too! TY for the excellent video, recipe, and entertainment!

"Better to have too much than too little." "That's what she said."

This is such a great idea. I'm going to try a version of this with eggs, bacon, cheese, and diced potatoes for breakfast tomorrow. By the way, I made your matzo ball soup last night and it was great! The family loved it, those thin egg noodles were a big hit with my little ones. Thank you!

Made this today for my wife and I, not filled quite as fancy as yours, just bacon, cheese and peppers in two and one was just ham and cheese..BEST egg breakfast Ive had in a long time. Thanks

It’s Thanksgiving Day and I used my knives for the first time. I love them. Nakiri, chef, and paring. So sharp and comfortable in my hand.

Looks so yummy! A very easy, no knead bread recipe would have been awesome with these eggs. Love you guys ❤️

Love your food, love your methods and my habit is to watch you while I eat breakfast. But I have to spend the first few seconds of videos with my eyes closed! I know Max loves these moments to draw us in, but for me, it's like telling me the ending of a book! Damnit Max!🙈😄

My wife and I have been making your vodka pasta ever since you released the video in March of this year and I have to say it is the best pasta we’ve ever had. It’s so easy to make and we had many people try it and say the same thing, it’s the best vodka pasta they’ve tasted. Love your work, love the channel, love the kids (pretty sure they’re just a few years younger than me but we’ll go with that), keep it up.

Been wanting to make this since this video was posted, but kept forgetting to pick up the additional ingredients so I did what Sam says and just modified the recipe for what I already had in the fridge… coming up with what basically amounts to what’s in a Denver omelet. I did use smoked paprika though simply because I love it and that sounded good regardless of ingredients. Out-freakin-standing!I Might have to make this once a week. Omg.

OMG! I have the same deep love of breakfast as you, Sam. This one is definitely a keeper. I need to buy some ramekins because I'll definitely be making these. ❤️❤️❤️❤️

Once again Sam knocks it out of the park with something we all can make and enjoy you rock keep up the good work

You don't need a fancy special dish to make this. I wanted to make it so tried it in a coffee mug. My wife and I have enjoyed it two days in a row now. Left over meat (Polish sausage the first time, then Chinese chicken on a stick) and green onion, Dollar tree canned mushrooms, Mexican blend cheese. It's like an omelet with the added flavor of a runny yolk. Nothing fancy but good eating.

I made this (the American version). Amazing. Used sourdough bread and rubbing it with the garlic clove for dipping made the dish. Unbelievable flavor!

Sam….I have never seen anyone make an egg so luxurious and appetizing as you! Love it❣️

COOKING HINT: Turn your bread over and cut from the bottom, it's much easier to cut WITHOUT ruining the crust!

Another great video. Sam you make it look so easy and flawless. One thing I do now is butter my bread and toast it in the pan. Thanks for showing that. You guys rock!!!

Tried the Merican version this morning. Came out great and very tasty. Thanks for sharing.

When you lose the cursing, you lose the seasoning of the american english. Try not to be like every other cooking show, we have too many of those already. I love your show the way it is. Keep up the awesome work! That goes for max's coments also.

These looked so good that I ordered ramekins off of Amazon the day the video came out and cooked them for my family this morning. We didn't like the chorizo one (I suspect you get better chorizo in SoCal than I get in New England), but the bacon/spinach/tomato/onion ones I made were *amazing*. Thanks, Sam!

I’ve made this a ton but tonight I didn’t have “right” ingredients. So I made a “Mexican style” I used Mexican chorizo, fried thin sliced potatoes with the skin on and white onion seasoned with garlic powder, salt, pepper and chili powder , asadero and cheddar cheese and the egg and the heavy cream. Splashed some choulula sauce on top. Added a sprinkle of green onion after it came out of the oven. Effin beautiful.

This will be on my table soon!!!

Hey Sam, I’d love to see you make your version of Starbucks’ sous vide egg bites! I’ve purchased some knockoffs in the grocery store and those are very disappointing compared. By the way, I like the egg bites because I have dysphasia from oral cancer treatments. I’ll still try to eat most anything but the egg bites are pretty easy to eat if they are not too dry like the knockoffs.

"Throttle your sorry ass" will now be my favorite phrase for a while!

I would love to see you guys cook for the gardeners nextdoor lol. Great stuff boys, I'm definitely making these for my family this weekend

I made these and loved them. I did the American and the flavor was fantastic. I had one extra and had it for lunch the next day.

Sam, you are my favorite cooking person. Thanks for sharing so many delicious meals. You are truly a treasure and my wife and kid love it when I make your dishes. Keep sharing the knowledge my friend!!!

Looks great. What is a good way to keep them warm without the yolk completely setting up?

Made the American version for Xmas breakfast... so delicious...I told my boys to now expect this dish for Christmas breakfast each year. Basic enough it takes no time to make but the presentation and taste oh so fancy ..merry Xmas xoxo

This goes right to the top of my breakfast to do list.

0:08 *- WOW! Incredible video! Thank you - I subscribed! I love eggs! Hi from Istanbul :)*

OMG! Loooooveeeee eggs! My boyfriend says I would die if I didn't have at least one egg in the fridge. It's already 9:PM in Poland, but you've given me such a taste that I'm going to have breakfast for dinner 🥚 btw - when will the cast iron skillet appear in store again because it’s my Christmas present 🎁

I have been watching your videos for years and I have made many of your delicious recipes. I came across this video and decided to make it and I must say that it is super easy and very delicious. Great job. Keep up the good work.

Your Russian-Spanish-Count Dracula accent was fantastic during the Spanish version prep!! This is the only cooking show I will watch

How the hell could anybody give this a thumb down? SMH! Looks amazing!

10:55 Having used a Macbook Pro in 3D college for 3 years, I can assure you, it can take the heat lol

Sam, this is the BOMB. Period. Over. Done. Did this with bacon, ham, Mexican cheese medley, onion, garlic, spinach, heavy cream and Dan-O's Cheesoning. SPEECHLESS. Thank you!

Ok! I’m making this! Looks awesome!

For some reason Max’s “that’s what she said “ made me laugh so hard 🤣 (no pun intended).

I am making these for breakfast Thanksgiving morning and I am going to wow the f#%k out of my sister-n-law who is quite talented in the kitchen-hell yeah, I am looking forward to this, and yes, I am going to before the big day.👏🏻👏🏻👏🏻✌🏻

Excellent tip to rub the scored garlic over the grilled bread! That’s a beautiful touch.

How could ANYone do a hands down on this? Not only is it incredibly easy, it is so versatile and I am going to do it. But first, ramekins. Thank you so much!

Fantastic! And at 60 years old I just developed an egg intolerance that brings me to my knees. I'm dying that I can't run in there and knock this out cuz it looks fantastic!

“Look how the spinach wilts and becomes nothing.” Me. I’ve never related to spinach so much in my life.

Awesome! So many of your recipes are going to be attempted this holiday season

I agree on the deli containers, they last as long as more expensive ones but you don't care when tomato sauce stains them.

"I just like more s*** in the bottom so you can eat." Honesty at it's finest.

Never miss a Sam video!

I'm on a Keto diet (and love it) but seeing that bread really made me want some!

Sam doesn't GAF about the edge of a knife... it's like he has an unending supply...

Thank you for not being anal about the exact ingredients and amounts. I'm a huge fan of you just teaching ideas and techniques and saying "use what you got, just cook"

12:23 Sam: "let me just try and get these guys off" Max: ....... Perfect "that's what she said" moment missed 😭

Hello from Sweden, I had forgotten all about coddled eggs. So made your chorizo pot for breakfast this morn. Thanks for the reminder of a lovely much underrated dish! Yum!

Awesome...on the american version, diced green bell peppers will go very good with the bacon, cheese and cream ! Been doing it for decades with bacon, diced green bells, cheddar and half n half ! That loaf of bread looks and sounds darn good.

Dammit, everytime I watch your vids I end up ordering more shit... Ramekins on the way lol ;-)!

Perfect for brunch!

Hey. Now that the weather is getting cold, I was looking for a beef stew video but couldn’t find one. You need to make that!

Sam, my wife has taken to making her own "margarine", by mixing butter and olive oil to the right ratio, which reduces packaging waste. But the best bit is . . it's great to cook with, giving me butter flavour combined with the lubrication of oil, and no nasty additives.

This looks delicious. I will try to make it.

At 1:05… “ooops, I swore”….. 🤣 I just love how you keep it real!

Well I touched my oven to see the temp and boy it really works I didn’t burn my hand at all !! Thanks !!

Right now it’s 7:35am… I NEED THIS NOW! 🤤🤤🤤

This looks amazing! Do they reheat well? I mean, you can make like 10, and keep 'em coming all week long. Bow to you Sam!

I'm going to make this for breakfast with my backyard raised quail eggs and cook it in my air fryer.

Made this for dinner tonight with my son. Exquisite. So flavorful, so easy. The Spanish version rules.

I microwave scrambled eggs in a wide mug with a tab of butter, splash of milk, cow, or almond plus cheese and anything I want.

Love baked eggs. Eaten them for years. I have even made them with HB eggs, stuffed like for deviled eggs with cheese, cornered with cheesy bechamel sauce ,,& baked.

Increíble!!!! Muy buena idea para desayuno!!!

Loved seeing a Spanish version of this eggs. Greetings from Spain🇪🇸 . Keep up the good work!!❤️❤️

I forgot all about cooking eggs like this. Yours look amazing. Can’t wait to try my hand at this method again .

Fantastic episode! I even prefer as a late night dinner bite along with a glass or two of wine…

I did the meal preps and they are amazing!! Thanks!

Once Sam took his first bite of the spanish one with the bread, that crunch.... absolutely IMMACULATE

Definitely got to try this. Wow.