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.