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I like eggs. Been playing with them with odd joy for many months now, and of course, breakfast is one of the best times to indulge. While I have been attracted by the sadly way too expensive local eggs offered for anywhere from $6 to $10 a dozen and dazzled by their claims of healthier this, bigger yolks, etc., I have (easily) resisted thus far. I will leave those to folks with more money to burn or greater concern for their family’s health than I seem to possess.

Speaking of health, what better way towards that estimable goal than to bake your eggs rather than fry them in pools of butter or oil? Get yourself a couple of small ramekins, slap a tablespoon of cream on the bottom, plop your egg(s) in on top, add some herbs (tarragon, chives, parsley, etc.) and a sprinkling of parmesan cheese on top, with salt and pepper to taste. Bake at about 350 for 8-12 minutes, depending on how you like your eggs, and serve. I had fun this morning with toast ‘soldiers’ as the Brits call these sliced fingers of toast which I brushed ever so lightly with melted butter.

Your own baked eggs are only limited by your imagination–some cheese, perhaps some lightly sautéed veggies or mushrooms; even a squirt of white wine oh reckless one. These were garnished with Peruvian sweety drop peppers and tarragon, as well as a dusting of Parmesan cheese.

A cup of coffee, a piece of fruit, baked eggs and thou…along with a laptop and an iPad for distraction.

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