One of the problems I’ve run into with trying to cook for just me and my husband is the size of recipes. Most recipes are designed for families or larger groups, and scaling these recipes can be a bit fiddly. (For example, how do you add 2/3 of an egg?) We make use of our leftovers by taking them to work for lunch the next day, which is convenient, but it’s always nice to find a recipe that is designed just for one or two people.
One of the breakfasts that I enjoy making for us on weekends is baked eggs. This is infinitely scalable: since each egg is cooked independently, you can make as many or as few as you need (so long as you have enough ramekins.) Typically I will make two eggs per person, and add some toast and fruit on the side for a nice rounded meal.
You will need:
* 1 egg
* salt & pepper
* Parmesan cheese
* 1 TB milk or cream (optional)
* cooking spray
Preheat oven to 325° F.
Spray a ramekin with cooking spray, making sure to get the sides as well. (If you don’t have any ramekins, you can also use custard dishes, like the one holding the kiwi in the photo above. Just make sure they are oven-safe.) Crack the egg into the ramekin. Sprinkle with salt, pepper and Parmesan.
(Optionally, you can also add the milk or cream at this point. I stopped doing this a while ago and haven’t really missed it. Some people may want to try this, though, if they prefer creamier eggs.)
Set the ramekin on a baking sheet and place in the oven. (You can bake several at a time this way.) Bake for 15-18 minutes. Watch them carefully, and remove them just when the yolk is set to your liking. (I like mine runny.) If they bake for too long, you will end up with rubbery hockey pucks.
2 Comments
December 29, 2007 at 10:50 pm
Hi, I just found your blog and must say that I enjoy it. You have a great writing style.
January 1, 2008 at 5:22 pm
[...] Baked eggs for New Year’s brunch. Mmmm. The picture, above, is not of the ones I cooked, alas, because we ate them right up. [...]