August 2, 2010

Baked Eggs

I recently moved, and my new apartment has a teeny tiny refrigerator. Like, teeny tiny--a glorified mini-fridge, in my opinion. Barely room for a Brita filter, some yogurt containers and some vegetables, forget about beer, wine or condiments. I'm trying to get a new one, but in the process, I haven't been able to keep very much food around. I've been hanging around the house today, not doing much, not eating much (because there's not much available), and when I opened the tiny fridge to think of what to make for lunch, the first thing I saw was my dwindling container of eggs.

If you read this blog regularly, you might have realized I'm a pretty big proponent of eggs. I've made baked eggs a few times before, usually when I want some protein/something slightly substantial in my meal but am too lazy to prepare meat. They're super-cheap, easy, relatively quick, and highly customizable. Basically, you just bake an egg until the white sets. Today I made mine with some slices of tomato and a sprinkle of dried basil; I also made it in the toaster over (lazy again, but definitely easy). Here is how I prepared mine this afternoon, although I think baked eggs are really a good, quick, little meal for any time of day:

Baked Eggs
total time: approx 15 min
total hands-on time: approx 4 min

What you need:
eggs (as many as you want, but no more than 2 in a ramekin)
olive oil or butter
1-2 slices of tomato
whatever seasoning you like
a ramekin or small oven-safe bowl

1. Preheat oven to 375 degrees.
2. Oil the ramekin or bowl with butter or olive oil (or even PAM spray)
3. Place tomato slice in bottom of ramekin, sprinkle on seasoning.


4. Break egg into ramekin, on top of tomato.


5. Bake for 10-15 minutes (I did 13, but keep checking throughout), until the egg is set.
6. Add salt and pepper to your liking. I also added some parmesan and breadcrumbs (after I took the picture, though).

my two baked eggs, which I ate with toast and a salad
Julia Child recommends using cream in the bottom of the ramekin for baked eggs, but I haven't tried that yet. Mark Bittman, in his in-my-opinion- every-single-person-who-likes-to-eat-food-should-have-this-cookbook* cookbook, says to take the eggs out a little bit before they're completely done, as the excess heat from the ramekin can continue to cook them. He also covered baked eggs in his column in 2007, which is accompanied by an amusing video. Bittman suggests using cooked spinach, chopped meat, herbs, or onions in the bottom of the ramekin. In the video, he uses some big basil leaves that look delicious; I think baked eggs would also be great with fresh dill or tarragon, or maybe with cilantro and a little bit of salsa.

*Seriously, buy that cookbook. You won't be sorry.

4 comments:

  1. I have another mini-fridge (it's not itty-bitty) that isn't in use right now. Would you like to borrow it until you get a full sized one? At least it can keep a couple of six packs and bottles of wine cool for you.
    Or, you know, you could put food in it.

    ReplyDelete
  2. naomi, that might really work well. the landlord is being VERY iffy on my getting a full-size fridge (even though i'm offering to buy it and install it myself). i'll let you know soon.

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