If you glance over to the Random Precision tag cloud for my website, you will see Mark Bittman’s name in very large, bold letters. I have to admit, I have a bit of a man crush. Until I received How to Cook Everything as a present, I didn’t realize to what extent I like to cook. Before I did it for fun on occasion; now, I do it because I almost feel compelled to cook.
One day, I was looking through the egg recipes. I knew you could fry, scramble, boil, and poach an egg. What I didn’t know was that you can bake an egg. The first time I tried the recipe I knew I had found a dish that had endless possibilities.
This is my favorite combination:
- 1 or 2 Eggs based on the size of your ramekins
- Butter or Olive Oil as needed
- Cream (preferable) or milk
- Cheese (Cheddar and Parmesan)
- Cherry Tomatoes
Heat the oven to 375. Coat the bottom with a little butter or olive oil. Put a couple of teaspoons of cream on the bottom. I crumble some seaside or 1833 cheddar on to the bottom and place some spinach or cherry tomatoes (halved) on the bottom. Break open the eggs and let them fall as they may. I then grate some fresh parmesan cheese and add more spinach and tomatoes at the top. If I have fresh basil, I’ll chop some up and place that on top as well. Bake for 10-15 minutes until the egg whites are set. You can go longer if you want hard yolks…I like mine to run. They will cook for a little longer in the ramekin after you take them out. Also, if you are serving this for someone else, warn them the ramekin will be very hot. Season with salt and pepper and serve.