M: Have I mentioned keep chickens? There are plenty of good reasons for the home flock, but nothing beats strolling into the back yard, collecting freshly laid eggs and serving them up minutes later. In the winter, when production is down, we easily go through all the brood has to offer. But come spring, two eggs a day becomes four. Then four becomes six. Now that may not sound like a lot, but three or four dozen eggs a week adds up fast. I give plenty away, but there is something about a refrigerator full of eggs in the fridge that makes you want to use them. So any time a new egg recipe rolls along, I am all over it. While I’d prefer a chance to blow through a dozen at a time, two will do fine if the result is more than just fridge space.
This felt a little precious. Tiny ramekins with a single egg nestled in each under a blanket of melty cheese. My tendency is to the workingman’s breakfast. This is brunch. Now let’s set my boorish attitude aside. These are gooood. The nutmeg carries through without taking charge. The dash of hot sauce keeps it interesting. And let’s face it, melted cheese on *anything* is a step in the right direction. Add some mimosas, wheat toast and fresh fruit and brunch is served. Maybe some jazz piano playing in the background. Yeah. Nice. OK, so maybe I do like brunch. A little. Shut up.
Either that or bigger ramekins, more eggs and a rasher of bacon.
Recipe: Baked Eggs
Summary: Creamy baked eggs under a gooey blanket of cheese. Brunch is served. From The Southern Foodways Alliance Community Cookbook.
- 2 T Butter, room temperature
- 1/4 c Fine Bread Crumbs
- 2 Large Eggs
- Grated Nutmeg
- Hot Pepper Sauce
- Salt and Pepper
- 1/4 c Heavy Cream
- 2 T Gruyere, grated
- Butter 2 small ramekins and sprinkle in bread crumbs, coating sides and bottom evenly.
- Crack one egg into each ramekin, careful not to break yolk.
- Sprinkle with nutmeg, salt and pepper.
- Spoon 2 tablespoons of cream over each egg.
- Top each with a tablespoon of gruyere.
- Bake at 350 degrees until set (8-10 minutes).