Amanda Hesser’s foodie cred and writer bona fides fill me with awe and reverence. Specifically, she’s the author of several excellent books, a former New York Times reporter, and co-founder of a terrific blog called Food 52, to name just a few of her achievements. In her spare time, she’s on a mission to bring baked eggs into the mainstream of American cooking. If Amanda says something’s good, then the rest of the world needs to pay attention. In comments accompanying her recent guest post on Design*Sponge, she describes baked eggs as the “friendliest” of all egg recipes. I like a friendly recipe, so I baked some eggs.
They were delicious.
These might make my New Year’s day menu, or they might show up on my breakfast plate next Tuesday. It’s nice to have options, isn’t it?
Baked Eggs, based on a recipe by Amanda Hesser that she posted as a guest on Design*Sponge in October 2013.
One of the lovely aspects of this technique is that the cook can use bits of this and that from the fridge in this dish. I happened to have fresh chives and leftover bacon in mine the day I made these; they ended up in my ramekin. You might want shredded cheese, chopped green pepper, chopped fresh thyme (First born’s preference), smoked paprika, chili powder, chopped ham, or whatever else you fancy. You get the idea.
To make one serving (multiply as necessary): Preheat oven to 375°. Butter a small, shallow ramekin. Break in 2 eggs. Spoon over 1 tablespoon heavy cream. Sprinkle with chopped, cooked bacon. Season with salt, pepper, and chopped chives. Place the ramekin(s) on a baking sheet and place in the hot oven for 8 to 12 minutes, until the eggs are just set. While the eggs cook, shake a ramekin once or twice to make sure they are cooking to your liking and not getting overly hard. I consider “just set” to mean a wobbly yolk and a solid (not translucent) white.
Serve with buttered toast made from good bread, plus a mug of hot tea or coffee. Reflect on the year just past, and contemplate what 2014 might bring. Consider stockpiling the cat’s Prozac.