recipe
Mar
05
2007

Sunday Brunch

We lazed around most of the morning, talked about Husband’s plans for going to Africa in April, talked of us spending 3-4 months in the South of France next year (we have a place picked out)…and decided all the talk had made us hungry. So…my turn to cook. Baked bacon, hash brown potatoes, eggs in ramekins, heart shaped French bread toast, and hazelnut coffee AND fresh strawberries and cream.
Egginramkin

The eggs were YUMMY…well everything was yummy. However, the eggs were especially tasty. I think on my next trip into the city, I will purchase a set of slightly larger capacity oval ramkins…I think the two jumbo eggs needed more room. They were still very very delicious…but took a little longer to cook than I would have liked. Anywho…here’s the recipe. Short and sweet.

Baked Eggs in Ramekins

Preheat oven to 400
Generously butter how many ever ramekins you need for your peeps. Add a teaspoon of cream to each ramekin. Add two farm fresh jumbo eggs to each and place on baking sheet. Bake for about 12 minutes or until white is set. Salt and pepper to taste. Might I suggest Portuguese Cream Salt…WOW…now that’s great salt. And of course freshly ground pepper. Duh.

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