For a
little brunch treat I gussied up some baked
eggs. The eggs turned out just fine
although the pancetta on top was a bit on the chewy side.
I lined
some ramekins with baking paper (a whole lot easier than buttering them). Crack an egg into each one. Add a little cream and parmesan cheese and
pepper (I used cayenne for a bit of a kick).
Put in a moderate oven for about 20 minutes – or until your desired
amount of doneness is reached.
While the
eggs are cooking chop up a little pancetta (or bacon) and fry it until
crisp. Add to the top of the finished
eggs once they have been taken out of the ramekins and paper. If I had had some nice fresh herbs, a tiny
bit on top would have been a nice garnish.
I like that idea of using parchment instead of butter. And your eggs turned out great!
ReplyDeleteWhat a great idea using parchment paper. I love to make eggs for breakfast.
ReplyDeleteI always forget you can cook eggs in ramekins. I have done it for a hot Salad Nicoise, adding the eggs to cook that way.
ReplyDeleteBut then I forget about ramekins the rest of the time.
Mmmmmm..... Pancetta'
Mmmm...sounds tasty!
ReplyDeleteSue
2015 Big Book Summer Challenge
That does sound good, except for heating up the kitchen with the oven. We've had such a hot summer.
ReplyDelete