Treat Yourself

So, as a follow up to my SAD post

I feel it’s appropriate to clarify that the best thing to do when you want to eat a lot of carbs is to just eat a lot of carbs. The past few weeks have seen me whipping up heavy comfort food like there’s no tomorrow. The result of all this is that last night I had a spinach salad and it was possibly the best thing I have ever put in my mouth, ever. I guess my body finally reached a critical mass of buttered foods.

Since it’s been a while since I did a recipe, here’s one that’s a good balance of carbs, protein and fat, but only in the sense that it has a lot of all those things. Especially the last one. You’ve got your eggs (protein), your dairy (fat) and of course, toast (carbs). Also some parsley. That’s good, right? Right?

I got these ramekins ages ago from Cost Plus, which is my mother’s favorite store. I think I originally intended to use them to bake creme caramel and other custardy things, but so far I’ve only used them as prep bowls and to make these baked eggs. I learned this technique from an old coworker, who made breakfast for everyone a couple years ago during a three-day bakery potluck event that I may still be recovering from. Heavy as it is I should point out that I’ve only ever made this dish on work days, never on the weekend. Why I put myself and my loved ones through such gastrointestinal hurdles is beyond me, but it does make for an enjoyable start to the day.

Also notable is the use of garlic in a breakfast dish. IMO it’s the only thing keeping this from being overly rich, but if you’re not up to garlic mouth at 9 am you can leave it out. Other fresh herbs that would be nice are chives, maybe dill, but parsley is what I usually have, so hey. The bake time depends on how done you want your eggs. If you leave it so there’s a little jiggle in the center you get a nice sort of egg/fat soup that you can dip your toast in, but more often than not I forget to check the oven until the whole dang thing’s baked through. Which is still nice! It’s like a really well seasoned soft boiled egg. Basically there’s no way you can fuck it up because even if you overbake it it comes out tasty.

Baked Eggs

(serves 2)
4 whole eggs
1 small clove garlic, minced
1 T. fresh parsley, minced
4 T. sour cream or creme fraiche
salt and pepper
Equipment: 2 buttered ramekins, a shallow pan to bake in

Preheat oven to 350 degrees

Butter the ramekins and put about half the garlic in the bottom of each, along with a tablespoon of sour cream and half the parsley. Crack 2 eggs into each ramekin, season with salt and pepper. Top with remaining garlic, sour cream and parsley, and place in the baking pan. Fill the pan with warm water until it comes about halfway up the sides of the ramekin and place in the middle rack of the oven. Bake until set, about 20 minutes. Serve with toast.

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8 Comments

Filed under food, Recipes

8 responses to “Treat Yourself

  1. Diana

    A) Get facebook
    B) I hate you because I’m going to have to make these -immediately-.

    • Emmy

      I hope that you do! It is delicious! Why don’t you use some of your AWESOME FRESH HERBS THAT YOU GROW???

      • Diana

        THEY ARE DEAD /JIM/ They did not survive the indoor move. Because they suck.

        My plans to make them last night were foiled by sad!baby so I shall make them tonight. In the mean time….wieners and beans! Mmm mmm wieners.

        Also – Get facebook

      • Diana

        Also I would suggest trying them baked with some Devonshire (aka Clotted) cream or half Clotted/half sour cream.

        • Emmy

          I’m not entirely sure where to buy clotted cream, but I definitely want it in my mouth right now. Let me know how it turns out!

          Also your baby is ridiculously cute and I want to squish his cheeks. That is all.

          • Diana

            Reporting back in on the clotted cream.

            I actually went out and bought some little ramekins since the ones I had would have taken five eggs to fill.

            I didn’t like the taste of baked sour cream. It was too astringent, too sour, for me. Anyway I put a heaping teaspoon of Devonshire!cream in the bottom and mixed it about so that the yolks wouldn’t get stuck on the bottom. Then I did the same as you did for everything else except no parsley so I used a little bit of dried basil. I put in the oven for 25 at 350 and it came out.

            I’m going to say this. It is wonderful. It tastes sort of like a really mild cheese baked with the eggs. The garlic salt and pepper also really compliment it. I stuck a bagel spear in it and the hot cream and egg yolk just welled up and out.

            I really feel like I need to make this with spinach now to make a sort of cheesy, eggy spinach dip.

            • Emmy

              Lol, I totally dragged yean all over sur la table today ogling the white ceramic dishes. My kingdom for those big french onion soup bowls with the handles.

              The Devonshire!cream sounds SO GOOD. I’m totally going to try it with that. I’m all about the delicious seasoned eggy mix; in fact, the entire joy of this recipe, for me, is that it makes an excellent thing to dip toasted bready things in. Hooray breakfast!

  2. Kat

    Hey creme fraiche is a great addition to baked eggs! How come I never thought of that?

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