The Webster-Merriam Dictionary defines feast as “something that gives unusual or abundant enjoyment." Here we mean for it to encompass all facets of our daily experience, from eating, to working, to sitting on the porch. So with that, you are invited to join our cyber-table. We hope you enjoy the feast!

03 February 2010

Eggs, Part III

     This is my all-time favorite way to prepare eggs. I was introduced to this dish by Matt and Kelly when my husband and I went over to their house for brunch one morning. From the moment I took that first bite—and every bite thereafter—I was absolutely spellbound! I had never tasted anything so smooth and creamy, rich and fulfilling. 
     This preparation gives the eggs a soft, supple texture that, when combined with the cream, becomes the ultimate comfort food. These eggs are versatile: we love them on a cold winter morning, served with sausage and toast, in the spring served with fresh greens or asparagus, or as a quick late-night dinner alongside leftover black beans and rice. Enjoy!  

Eggs in Ramekins

For each ramekin:
1/2 teaspoon butter
2 tablespoons whipping cream
1 large egg
Fresh herbs
Lemon zest
Sea salt, pepper

Preheat the oven to 375 degrees.  Butter the ramekin, saving a bit for later.  Add 1 tablespoon of cream and crack the egg on top.  Pour the remaining tablespoon of cream over the egg and top with a dot of butter.  Garnish with a bit of lemon zest, fresh herbs and freshly ground black pepper.  Place the ramekin in a tray of water, approximately 3/4 inch deep. 

Place the pan in the middle of the oven and bake for 8 -12 minutes.  Keep an eye on the eggs—they’ll be done before they look done. They should set, but still tremble a little when you shake the pan.  Season with salt and serve.

*This recipe was adapted from Julia Child's Oeufs en Cocotte recipe in Mastering the Art of French Cooking (Knopf, 1961).
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1 comment:

  1. Such a beautiful post! In all ways: the picture, the recipe, the writing, the knowledge of a delicious little foodie gem. I can't wait to try the recipe with some homegrown eggs!