December 7, 2008

the simplicity of baked eggs

Today was a lazy Sunday morning, with a thick layer of clouds hovering over all of Seattle promising rain showers throughout the day. I woke up in the mood to eat souffle, but not in the mood to put in the effort required. Dragging myself downstairs, I rummaged through the refrigerator and didn't find a whole lot to work with either... just some free-range eggs, parmesan cheese, bacon and two english muffins.

But that would prove to be just enough.

We have these tiny ramekins that hold maybe 1/3 of a cup of liquid. I started by beating an egg with a bit of cream, a good little heap of shaved parmesan, salt and pepper, and poured the mixture equally into two buttered ramekins. I then cracked an egg into each ramekin, drizzled just a bit of olive oil on top of each, and placed them in the toaster oven at 400 degrees for 6-7 minutes.

The result is a rich, satisfying breakfast that takes practically no effort. The egg and cheese custard fuses with the egg white as it cooks and sets, surrounding the yolk and keeping it warm and liquidy. Meanwhile, the olive oil and cheese help the top develop a nice golden crust.

With some good jam, a hot cup of coffee and the Sunday paper, I was left wondering why I don't bake eggs more often...

1 comment:

  1. Anonymous11:14 AM

    Thanks for the recipe. Sounds terrific!

    A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/

    Cheers.

    John

    ReplyDelete