Challenge 43: baked - baked eggs
Sunday, May 20th, 2018 09:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
el_staplador posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
weekly_food_challengeIngredients
2 tbsp butter
2 eggs
salt and pepper
(optional: grated cheese, chopped ham, etc)
Equipment
oven
2 ramekins
roasting pan
kettle
Method
Preheat the oven to about 180degC. Put the ramekins into the roasting pan and divide the butter between them. Put them into the oven for about 3 minutes for the butter to melt.
Meanwhile, fill the kettle and boil it.
When the butter has melted, take the pan out of the oven, add any optional extras to the bottom of the ramekins, and then break an egg into each. Season well.
Pour the hot water into the pan so it comes up around the outside of the ramekins, and return to the oven to bake for 8-10 minutes, depending on how runny you like your eggs.
I served this with potato rösti, asparagus, and a cherry tomato sauce. It was good.
2 tbsp butter
2 eggs
salt and pepper
(optional: grated cheese, chopped ham, etc)
Equipment
oven
2 ramekins
roasting pan
kettle
Method
Preheat the oven to about 180degC. Put the ramekins into the roasting pan and divide the butter between them. Put them into the oven for about 3 minutes for the butter to melt.
Meanwhile, fill the kettle and boil it.
When the butter has melted, take the pan out of the oven, add any optional extras to the bottom of the ramekins, and then break an egg into each. Season well.
Pour the hot water into the pan so it comes up around the outside of the ramekins, and return to the oven to bake for 8-10 minutes, depending on how runny you like your eggs.
I served this with potato rösti, asparagus, and a cherry tomato sauce. It was good.