Baked/Shirred Egg.
I love this recipe because it's super simple, quick, and can be infinitely increased to feed however many people you need to feed, limited only by the number of ramekins or small baking dishes you have on hand. It also is easily varied, since you can throw in leftover veggies or meat, or fresh or dried herbs with the cream.
These are the basic ingredients. Like I said, add anything extra you want, though it is good simple too.
Butter the ramekin.
Add the cream. (A couple of teaspoons is plenty, though by all means add more if you wish.) Now is the time to add any extras you want.
Crack the egg in. I recommend separating the egg for this, so the yolk and white mix easier with the cream when baking. I didn't do that this time though, and it still turned out great, so again, you decide. (Don't you feel powerful? YOU control the recipe!)
Place on a baking sheet and bake in a 375°F oven for 10-15 minutes. (If your oven is normal, it should take about 12.) Don't overcook! When you pull it out, it will look a little runny, though the white should be cooked and the yolk set. It will continue to cook a bit, as the ramekin retains some heat.
Salt and Pepper to taste, then enjoy!
Thank you to Mark Bittman and his cookbook, How To Cook Everything, for the recipe.
2 Comments
Reader Comments (2)
Ok I need a little help. I have enjoyed looking at your site and reading through all your experiments =) I am getting married in 19 days and the best man is bringing the love of his life (they have lived together for two years) and she is vegetarian (also excludes eggs and fish) and she'a lactose intolerant. I will be feeding her two dinners, plus the reception and one breakfast. Any ideas, hints, or secrets that you could share would be appreciated. I have been scouring vegan websites and have a few things to try but really, how many beans can one person eat? Thanks!
Christi,
First of all, congratulations! Many blessings on your upcoming marriage!
As far as food goes, I would suggest trying my Spaghetti Squash Italiano recipe, if you've got the time to make it, (doesn't take too long, excepting the long cook time...) and simply leave out the mozzerella out of her portion. Other than that, risottos are fabulous. I'll see if I can get a recipe posted for one, but basically, you slow cook rice with vegetable broth or water, until the rice is soft, stirring constantly. Then you can add any sautéed or steamed veggies and any seasonings you want. Again, this takes a bit of attention, and I realize how crazy the days before your wedding can be! Final word, I will scour my cookbooks for appropriate and quick recipes. God bless, and good luck!