Monday, October 3, 2011

Shirred Eggs or Eggs en Cocotte?

The Painter aka The Baker and I had a busy weekend.  Thanks to many of your good suggestions and a rather laborious seeking out of just the right paint color, we finally got the living room painted!!  The biggest chore was taping off the nine windows, the fireplace and book shelves, one set of French doors and two other doors.  Once that was done, the paint went on the plaster walls very easily and only one coat was required.  I'll be showing you the finished room once the furniture and knick knacks are back in place.

A few months ago, I shared a good recipe for baked eggs with you.  Thanks to the Chicago Tribune, I've found an even better one.  This recipe calls for placing the individual dishes of eggs and "fixings" into a water bath which prevents the protein rich eggs from turning rubbery.  It's a dish that lends itself to easily feeding a brunch gathering without spending hours in the kitchen.  Add a fruit salad or garden salad and a few slices of good bread and sit back to accept kudos from your guests!

Shirred Eggs It is When Speaking English from me and the Chicago Tribune

Grease a 6 to 8 ounce ramekin with butter
Add precooked ingredients such as:
      thinly sliced ham
      cooked and crumbled bacon
      sauteed mushrooms
      steamed spinach
      hash browns
      shredded cheese
Add two eggs
Top with little bits of butter, grated cheese or cream.

This is one serving.  Prepare as many ramekins as you have guests.

Set the filled ramekin inside a larger, straight-sided pan and add very hot water.
Place all into a 350 degree oven and bake until the whites are set and the yolks are warm and liquid.
The time will vary depending on how many ramekins you are preparing.  Start checking for doneness after five minutes.  Remove from oven and serve.