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.
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.
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.
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.