March 12th, 2005


Baked Eggs

Inspired by some combination of the very sophisticated dessert cookbook which arrived in yesterday's mail and a baked egg dish which another group made at the Brunch class I took last week, I baked my first egg yesterday.

I followed an approximation of a recipe in The Gourmet Cookbook (thanks, double0hilly!) and it turned out beautifully. Craving fruit to go with it, I also cooked down some slightly-past-their-prime strawberries into a compote to go with it (with a sprinkling of mint on top). The meal would have been a little too rich and heavy had there been any more of it than there was, but with portions this small, it was just enough.

My version of the Gourmet baked eggs: Preheat the oven to 400 degrees Fahrenheit. Mix two tablespoons of sour cream with a splash of cream, two teaspoons of grated parmesan, a splash of truffle oil, salt, and pepper. Spoon mixture onto bottom of ramikin. Break an egg into another bowl and pour it gently on top of mixture. Bake in a water bath until done, 12-14 minutes.

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