In response to Amy B in Tenn, I do not know what an Eierkocher is, but I make
baked eggs that are similar to what you described that are cooked in an
Eierkocher
Baked Parmesan Eggs
This easy and elegant dish is quick and easy to make. I like baking eggs in the
oven as it allows you to run off and do other things, while cooking eggs on the
stove oftentimes requires some attention. Baking the eggs also allows you to add
additional flavor and ingredients which is hard to do on the stove. This recipe
combines crispy baked parmesan cheese with fresh herbs for a delicious and
elegant breakfast dish. A pinch of your favorite dried herbs added before baking
or fresh parsley added after can be used instead of the mixture listed below.
The ingredients listed below are for one serving, the recipe can be doubled or
multiplied as many times as you need.
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
1 teaspoon minced fresh thyme
2 eggs
Salt
Freshly ground pepper
1 tablespoon snipped fresh chives or chervil (optional)
Preheat the oven to 325 degrees. Heavily grease a small individual casserole
dish or ramekin (flatter is better) with half the butter. Sprinkle the Parmesan
cheese in the dish, tilting the dish to coat the buttered sides with the
Parmesan. Repeat with the thyme. Carefully break the eggs into the dish.
Sprinkle with salt, pepper, nutmeg. Dot with the remaining butter. Bake for
12-18 minutes, or until the eggs are cooked the way you like them. Top with the
snipped chives or chervil and serve immediately.
Makes 1 serving.
Bobbie/IL
Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic,
onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the
roasted red peppers, and half the basil. Season with salt and pepper. This part
of the recipe is going to be your base. What we are looking for is a fragrant
vegetable pulp, so simmer for about 20 minutes, stirring often, until everything
breaks down.
Add the remaining roasted peppers and the remaining basil. Tuck the chicken into
the stewed peppers and pour in the wine. Turn the heat down to low, cover, and
simmer for 20 minutes, until the chicken is cooked.
http://www.nancyskitchen.com
