Baked Egg Appetizer with Vegetables
I loved this Mark Bittman recipe from The New York Times. I liked the idea of serving egg as an appetizer, but I loved that each guest was getting his own ramekin on the table even better. But for my first try, sans ramekins in our rental house in Austin, I buttered up a small baking pan to pull this off. I used some random vegetables we had in the fridge. When I served them, I just cut out each cooked egg with a spatula and served them on plates. It was a new take on eggs for our New Year’s Eve dinner.
2 tomatoes, sliced
3 asparagus stalks, blanched, chopped
1 cup of white mushrooms, chopped
a handful of fresh basil
knob of butter
1. Preheat oven to 375Âº. Coat the inside of five ramekins with butter. Put one tomato slice at the bottom, then top with the vegetables. Two basil leaves per ramekin will do. Break one egg into each ramekin and season with some salt and pepper.
2. Put the ramekins on a baking sheet and bake for 12 minutes or until egg is set. Because the ramekins retains heat, the eggs will continue to cook after you remove them from the oven, so it’s best to undercook them slightly.
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