Baked Eggs
(serves 2)
4 whole eggs
1 small clove garlic, minced
1 T. fresh parsley, minced
4 T. sour cream or creme fraiche
salt and pepper
Equipment: 2 buttered ramekins, a shallow pan to bake in
Preheat oven to 350 degrees
Butter the ramekins and put about half the garlic in the bottom of each, along with a tablespoon of sour cream and half the parsley. Crack 2 eggs into each ramekin, season with salt and pepper. Top with remaining garlic, sour cream and parsley, and place in the baking pan. Fill the pan with warm water until it comes about halfway up the sides of the ramekin and place in the middle rack of the oven. Bake until set, about 20 minutes. Serve with toast.
2 comments:
oh my goodness, that is a great idea! did they turn out good?
I was totally skeptical about the sour cream and the garlic, but they were very good! The cups were too narrow, the egg yolks cooked harder than I like 'em. Now I see why they need ramekins. I hate to toss perfectly good coffee cups. What to do with them????
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