an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, October 22, 2010
I bought numerous white ramekins. In my mind's eye, I pictured
creme brulee, elegant puddings, lemon custard.
Well, I got the egg component right. This morning I was scrounging around in my fridge,
and figured, waste not want not. A coupla baked eggs on last night's chopped spinach,
stretched out by a bit of dried out goat cheese, garnished with that one remaining slice of
bacon, fried crisp. Doesn't sound appetizing, right? The result was worthy
of high falutin' guests. Provided they eat eggs.
Preheat oven to 400 degrees.
In single serving ramekin place half a slice of toast. Or not.
left over chopped spinach.
Or leftover risotto.
Mix in or grate on top cheese: swiss, cheddar, parmesan or, baaaa, goat!
With the back of your tablespoon press down a concave area (or convex. I forget.)
Crack an egg. Salt and pepper it. Top with a little left over heavy cream.
Bake 14 minutes or so, until desired firmness. I like my eggs runny.