I eat lunch at my desk a lot. The commute from my kitchen may seem perfectly suited to lunching on big quinoa salads (always my plan, rarely reality) and freshly cooked this or that. Mostly I wind up eating toast. It’s really an enjoyable spot to eat – with Twitter on and this view out the window, it’s almost like being on a park bench. Kinda. Except for all the papers.
Eggs are popular, with the aforementioned toast or quickly sautéed greens or draped over leftovers. I ran out of gumption to poach eggs sometime about two weeks ago, and one day decided to bake some instead. I didn’t want to coddle them. You know, that wouldn’t do them any favours.
I cracked two into a ramekin, poured over a spoonful of half & half, salted, peppered, and sprinkled with Parmesan. Baked at 350F for 15 minutes. (This is how the first few went: at 10 far from done; 20 cooked hard, but delicious with ketchup. Aim for somewhere in the middle.)
On this particular day I roasted some cauliflower, and slid a ramekin into the oven alongside to take advantage of that heat. A couple baked eggs require just a few square inches, and can be popped into the oven alongside just about anything. And they can be cracked over a spoonful of leftovers – meat or veggies or greens or a little nest of mashed potatoes – in the bottom of the ramekin to make things interesting.
How do you like your eggs?