Lately, I haven’t been much for cooking elaborate dishes. I don’t know about you, but when I’m cooking and shooting for the blog, I feel as if we are always eating something new. That’s fine except for one problem – we love a lot of the old recipes. I actually like how quickly I can cook something when I’m not shooting every damn step and washing my hands over and over and over again. In an effort to move toward simplicity, I have been drawn to recipes like baked eggs.
I omitted the cream since lactose doesn’t play nicely with my GI tract and I had no idea what Taleggio cheese was. I subbed some Parmesan cheese and called it good. Oh but wait, I also had leftover bacon, sautéed kale, and some fresh herbs on hand. Of course they’d go well with eggs – who doesn’t? The humble egg is the rock of every party. They aren’t volatile, they won’t get drunk and cause a row, they will stick with you through the night and walk you home. When you get to know the egg a little better, you discover that it’s really quite talented, a good listener, and won’t embarrass you in public. Reliable. Special. Delicious.
It wasn’t clear to me that my wife and daughter would go for baked eggs because they both have a fear of runny yolks, but they loved it. Gobbled it down. The versatility of this dish is due in large part to the eggs – because you could toss almost anything in there and it would be awesome. I mean, it’s like an omelette except it’s better because of the runny yolk and all! The greens and herbs really cinch it for me. It’s so ridiculously simple to throw together and yet elegant enough to serve to guests. And it’s not limited to brekkie food either. Serve it for lunch, serve it for dinner.
1 tbsp unsalted butter, softened
1/4 cup Parmesan cheese, grated
1/2 tsp fresh rosemary, minced
1/2 tsp fresh thyme, minced
1 tbsp fresh parsley, minced
4 strips bacon, cooked and crumbled
1/4 cup kale, sautéed and chopped
salt and pepper to taste
Heat oven to 375°F. Butter four ramekins. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle bacon, kale, and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins (uh, I found this out the first time around). Serve immediately.