Baked eggs in lean times

We had this brilliant plan that would save money and allow us to eat healthfully: we would subsist entirely on what was in the fridge, pantry, and garden for two weeks.  No dining out, no new groceries, no wasted food.  The only problem with that was that, after eating all the leftover duck and a bit of steak I had in the freezer, there was little in the way of protein to go around.  It only took a week for me to start to feel faint.  I longed for the days of plenty, specifically, the day I stood before Gordon Ramsay and a forklift pallet with 20,000 eggs.  I broke down and sent Mr. Rose out for eggs.

The baked egg is my new favorite preparation of egg.  It embodies all of my favorite qualities in eggs.  They're simple and delicious.  The yolk is still runny, and the egg overall is rich and creamy, a perfect sauce for a wedge of toast.  The egg can carry its own flavor while simultaneously complimented by whatever seasoning you dream of putting on it.  But unlike, say, a wine-poached egg, this egg sits snugly in the ramekin I cooked it in, allowing it to stay warm for several minutes while I get the rest of my disorganized morning together.

So this is how it works.  Preheat the oven to 350 degrees F.  I put a scant bit of heavy cream in the bottom of the ramekin, then crack an egg into it.

An even scanter bit of extra virgin olive oil goes over the top of the egg, along with some herbs, like maybe some thyme.

And some salt.  Maybe something special for my first protein in a week, like alaea volcanic sea salt.

For pepper, I went with something special as well.  Not pepper at all, but chili.  So a dash of achiote chili.

The eggs went into the oven while I hopped in the shower.  Twelve minutes later, the eggs came out of the oven and sat while I got dressed and put on makeup (yes, Mom, I do wear makeup). 

I popped some thinly sliced multi-grain bread under the broiler because, toasted, multi-grain bread is the perfect vehicle for this yummy baked egg.

Okay, eggs, plural.  I made four.  But I did share them with Mr. Rose, who texted me later to say that "THOSE EGGS WERE SEVERELY DELICIOUS."

Yes they were.  So did you get that?  Here's my recipe, approximately.

Baked Eggs
4 eggs
6 tsp heavy cream
2 tsp extra virgin olive oil
1 tsp coarse salt (I used alaea volcanic sea salt)
1/2 tsp powdered achiote chili
2 small sprigs thyme

Preheat the oven to 350 degrees F.  Set a rack about 8-10 inches from the top burner of the oven.  Pour 1 1/2 tsp of heavy cream into the bottom of each of 4 ramekins.  Crack an egg into each ramekin.  Add 1/2 tsp extra virgin olive oil to the top of each egg.  Then add 1/4 tsp salt, 1/8 tsp chili powder, and a few thyme leaves to each.  Place all four ramekins on a baking sheet and put the sheet in the oven.  Bake until the eggs quiver ever so slightly when you shake the ramekins, about 15 minutes.  Remove from the oven and let set for 10 minutes.  Serve with toast, preferably some kind of multi-grain.