I am, what you might call, a wee bit compulsive. I’ll go through phases where I’ll try and find as many possible variations on a recipe or ingredient as possible. I’ll exhaust myself trying something countless different ways. It’s like I’m possessed by a singular focus. And then, just as abruptly as the urge struck me, it leaves. My latest partner on the dance floor I call obsession has been baked eggs.
We had an ok time together, but I don’t want to keep waltzing around in circles with baked eggs. Maybe if we had busted into a salsa or cha cha, they would have held my interest longer. I know I’m a fickle dance partner. One minute I’m happy in the arms of baked eggs and the next I’ve got my eye on that savory quiche in the corner. I just can’t help myself.
My dance card will never be full; I want to do the Charleston with quiche, Boogie Woogie with black beans, and Square Dance with shrimp. There’s a lot of dancing still to do, I just hope the band can keep up.
You say you want more eggs? Then check out these links to the Washington Post:
Cocotte Eggs with Creamed Mushrooms
BAH Note: I’m not coordinated enough in the morning to try and pull this off for breakfast. So when I’m in the mood for something different at dinnertime, I sometimes pull this out of my bag of tricks.
- 2 tablespoons chopped shallot
- 1 tablespoon olive oil
- 1 1/4 cup julienned white mushrooms
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon cognac
- 1/2 cup heavy cream (or half and half)
- 3 tablespoons grated Gruyere
- 4 large eggs
Heat the shallot and olive oil in a small saucepan over high heat. When the mixture begins to sizzle, cook for about 30 seconds. Add the mushrooms, salt and 1/4 teaspoon pepper and cook, stirring occasionally , for about 2 minutes. Add the cognac, mix well, then add the cream and bring to a boil. Cook over high heat for 1 1/2 to 2 minutes to reduce.
Divide the mixture in the saucepan among four small ramekins and sprinkle the cheese on top.
Break one egg into each ramekin and arrange the ramekins in a saucepan that is deep enough so that the pan lid fits on top to completely cover the ramekins while cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan, and cook for 5 to 7 minutes or until the eggs are just set.