|My Blue Eggs|
Yep, I made the baked egg choice for Sunday night supper. I broke my beautiful blue eggs, but kept the shells to compost in my little salad garden. Can't wait for fresh tomatoes to slice, chill and serve alongside this dish.
|Blue inside too!|
Country Smoked Ham
Pecorino Romano Cheese
Lightly butter a a small ramekin (or itty-bitty iron skillet) and layer in thin slices of ham. I used ham left-over from my Easter dinner. Thinly slice or grate Havarti cheese over the ham, enough to cover nicely. Break eggs into a small dish, then carefully place them over the cheese (2 eggs per serving please). Pour a bit of creme over the top, I would say about a scant 1/4 cup or so. Place the ramekins/skillets on a baking sheet to bake. The oven should be fairly hot; I used 400 degrees. Bake for 7 to 10 minutes, remove and grind fresh black pepper to your taste over the eggs. Sprinkle on a bit of finely grated Romano and garnish with tiny leaves of fresh thyme. Cool slightly, about 5 minutes and serve.
Note: The cooking time can be varied to accommodate your preference on the consistency of the yolk.
|My Oeuf's |
I served my special dish with crusty French bread (of course) and a refreshing Brunch Sunrise. This is a very rich dish, but it's perfect for a special occasion served with fresh fruit or a cold veggie cup such as tomatoes and cucumbers with a splash of balsamic vinegar.
This is a perfect brunch, lunch or late supper. It was delicious.