Baked Egg Recipe
In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.
I tried a Parma ham and chive 'oeufs en cocotte' recently. It was baked in a ramekin and could be called baked or alternatively shirred eggs. Another idea is a one-dish, baked breakfast topped with whole eggs.
½ - 1 slice Parma Ham
1 Whole Egg
15 ml Cream
Salt and Pepper
1) Place the onion and Parma ham at the base of the ovenproof ramekin. Top with egg, cream and chives.
2) Bake at 180°C - 200°C in a warm water bath or Bain Marie until the egg is cooked about 15 minutes.
Please post your comments and any food-related questions below.
I look forward to hearing from you.