December 24, 2011
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My wonderful friend Jaclyn came over for our annual holiday brunch, and I tried out a new baked eggs recipe. I can’t wait to try a few spin-offs in the near future, as this is a fun, elegant way to dine! (and we are oh-so-elegant … ha ha)
- Olive Oil
- Half and Half (or heavy cream)
- Large eggs
- Cooked, crumbled sausage (you can either cook up some raw sausage or buy the pre-cooked links, like the chicken sausages I’ve suggested in my risotto recipe)
- Grated, crumbled or shredded cheese of choice
- Salt and pepper
- 4 ounce ramekins
OK, I know some of the ingredient language is vague, but it all depends on how much you want to make. For me and Jac, we each had two eggs (so two full ramekins) and 8 ounces of sausage.
- Pre-heat oven to 375 degrees
- Cover a cookie sheet with aluminum foil.
- Grease ramekins (I sprayed with cooking spray) and place on foil-lined cookie sheet.
- Cook up sausage (if you are using raw meat) so it is cooked through and crumbly.
- Divide sausage into greased ramekins, leaving a little well for an egg.
- Break individual eggs and place in ramekins in sausage well. Be careful not to break the yolk.
- Cover eggs with cream (or half and half).
- Sprinkle ramekin tops with cheese of your choice (I used a sharp cheddar because I had it at home, but how awesome would a Gruyere be?!!)
- Add a dash of salt and pepper (if desired)
- Place cookie sheet in the center of the oven and cook about 10 or 15 minutes until the eggs are just set. Then, remove from the oven and eggs will continue to cook for 5 minutes. (Note: Jac doesn’t like runny eggs, so I cooked ours longer until the yolks were solid)
That’s it! Each person gets his or her own ramekin (or two or three). Serve with toast.
Once you’ve made this easy recipe, you’ll see how many variations are possible. Put any kind of protein in the bottom (ham, chicken, shrimp, crab, lobster … mmmmm ….), put an egg on top, cover with cream … how can you go wrong with that?!
December 14, 2011
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I made this dish recently and had forgotten how much I liked it. The sauce is so delicious and yet simple that I made another batch the next day to refresh my leftovers.
- 1/2 medium sized onion (or a combination of onions and shallots), chopped
- 3 cloves of garlic, minced
- 2 Tablespoon olive oil
- 1 and 1/4 cups chicken broth
- 1 teaspoon dried dill
- zest and juice from one lemon
- 1/3 cup cream (or half and half)
- 1/2 cup grated Parmesan cheese
- approx 3.5 ounces of capers
- 4 chicken breasts
- 1 Tablespoon cornstarch
- Slowly cook the onions, shallots and garlic in olive oil over medium heat in a saute pan. Stir frequently until onions are soft, but be careful not to brown the garlic.
- Add the chicken stock, lemon and dill. Then, turn up the heat and allow the mixture to boil for 5 minutes.
- Add the cream, Parmesan cheese and capers to the mixture, stirring frequently. Allow the sauce to return to a boil.
- Take about 1/2 cup of the sauce and combine it in a small bowl or cup with the cornstarch. Combine and then return to the saute pan.
- Add chicken breasts to the saute pan with the sauce and reduce the heat. Continue to stir and turn the chicken until the sauce is thickened and the chicken is cooked through.
Enjoy the chicken and sauce on top of Jasmine rice and serve with a green vegetable, like asparagus.