Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 31
I love baked eggs and they are a preparation that you don’t see too often. You can do the eggs in individual ramekins like in the picture above or if you have larger gratin dishes, you could put two eggs in with the appropriate amount of the other filling ingredients. This easy egg dish can be baking while other items are being prepared. Makes four servings Ingredients: 4 ripe plum tomatoes, diced Salt and pepper to taste 4 tablespoons Parmesan cheese, grated 1 avocado, peeled and cut into 1/2 inch pieces 1/4 cup sour cream 8 large eggs 1/2 cup heavy cream 2 tablespoons butter 4 teaspoons chopped basil Procedure:
ОглавлениеPreheat oven to 400 degrees.
Lightly grease eight individual round ramekins that measure approx. 4-inches in diameter and are about 2 inches deep. Place the tomato in the bottom of the ramekins and sprinkle with the salt, pepper and Parmesan.
Scatter the avocado pieces evenly over the cheese, and dot with the sour cream.
Break 1 egg into each of the ramekins. Divide the heavy cream between the eight ramekins, sprinkle the eggs with salt and pepper and dot with the butter. Top with the basil.
Place the ramekins in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins. Bake until the egg whites are just set, about 12 to 14 minutes.
Put two ramekins on each plate and serve with buttered toast.
