This can best be described as a leftover meal. I had some extra onion and mushroom from another dinner, so I cooked them up, tossed them in a ramekin along with an egg, and then placed it in the oven. I initially was worried I needed some kind of sauce to tie everything together, but that's really what the yolk is all about. It oozed over the pile of goodness, making the very simple meal taste far more luscious than it had any right to be.
This is also the first time I've ever had any luck with baking eggs. I'd always get rock-hard yolks while the whites wanted to swim around my plates. It wasn't until I procured some ramekins that I decided to give the technique another shot. And I'm very glad I did. This is a perfect quick meal.
It is also obviously just one of thousand different fillings that can be piled into a ramekin. And while I loved it, it's probably just an easy introduction. Anybody have other favorites?
- 1 egg
- A couple handfuls of mushrooms, cleaned and sliced
- 1/4 onion, diced
- 1 tablespoon red wine vinegar
- Sprinkle of grated Parmesan
- 1 tablespoon butter plus more for the ramekin
- Salt and pepper
Preheat the oven to 400°F. Place a skillet over medium heat and melt the tablespoon of butter. Add the onions and mushrooms and cook until the mushrooms are tender and onions are translucent, about five minutes. Pour in the red wine vinegar, turn heat to medium-high and cook until the liquid has evaporated. Season mixture with salt and pepper to taste.
Wipe the inside of a ramekin with a lot of butter. Dump in the onion and mushroom mixture, and form a well in the middle. Carefully slide one egg on top. Top with a sprinkling of Parmesan and a little more salt and pepper.
Place in the oven and cook for 15 minutes, or until the whites have set. Season with more salt and pepper to taste.