Saturday, August 20, 2005

I love oeufs

Eggs ... I love eggs.

Baked Eggs with Goat Cheese and Fresh Herbs
(purple basil, lemon mint, green onion, and cilantro, and an edible violet)

I love eggs nearly any way you can cook them: fried, sunny side up, poached, soft boiled, deviled.

However only in the past few years have I discovered the joys of baked eggs. The recipe is simple, takes a little bit longer to cook/bake, but in the end definitely worth the extra fifteen minutes.

Baked Eggs with Fresh Herbs

Two eggs
Soft goat cheese 1 oz
1 Shallot minced
Olive oil
Fresh Basil, Thyme, Cilantro (anything you have really)

Preheat oven to 400 F

Saute finely minced shallots until soft. Place in bottom of a generous sized ramekin, next place goat cheese, make little indentations for eggs, then crack the raw eggs over the top. Try to make sure that the yolk isn't touching the ramekin because it will bake too fast. Bake for 10 minutes until eggs are soft set.