Recipe: Baked eggs
My dad has this recipe he calls “magic potatoes.” It’s just twice-baked potatoes with Velveeta melted on top. My sisters and I always used to ask him what made them “magic” and received no clear answer until we were adults when Dad, possibly after a couple of beers, muttered something about how he always made them to impress girls he was dating and “it always worked like magic.” GROSS, DAD. GROSS.
In this grand tradition, I have a favorite recipe that’s really simple but inexplicably impressive to friends, and I would like to share it.
It’s actually an Ina Garten recipe I modified to include bread crumbs and reduce the amount of arrogant waspy elitism and drunken child-hating. I hope you like it.
BAKED EGGS
Preheat the broiler.
Put a few slugs of heavy whipping cream and a tablespoon of butter into a ramekin. Put it in the broiler until it’s all bubbly, probably 2 minutes or so.
Add to ramekin: Two eggs. Be sure not to break the yolks, dummy.
Sprinkle the following on top: a handful of breadcrumbs, salt, pepper, grated parmesan, fresh thyme, garlic powder, freshly grated nutmeg if you’re as fancy as I am.
Bake for seven minutes. Because of the high heat, it’s tough to get it so that the whites are set but the yolks are runny, so it’s typically a case of everything needing to be cooked all the way through. Because runny egg whites skeeve me out in a serious way.
Serve with toast.
Go to the Empty Bottle and drink a bloody mary. Come home and take a nap with the dog.
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