Monday, January 6, 2014

Baked Eggs with Cream, Rosemary and Orange


Expectations are constantly being challenged and upended, and in the process, becoming the unexpected.

Like when your child asks for a book about black holes.  One's expectation is not that the child follows up repeatedly with a recommendation that the puff cat JiJi needs to have the book read to her as well.

Or take Christmas morning.  One expects, after sharing quarters with the little guy for some time now and having a good idea about his sleeping habits, that this child would be well awake by 6 am.  Of course, this is the first and only time that the kid decides to sleep in to 8 am, the exact morning, of course, I would have loved him being awake early.

Or when said child is told not to climb on furniture, then climbs on furniture and subsequently falls and hurts a tooth.  One expects the child to have "learned a lesson" and stop doing the action that got him hurt. Ha.

When expectations are actually met, the experience can be so novel, so seldom occurring, that one must revel in all its glory.  When a small pot of eggs, doused in cream, fresh, piney rosemary, and sweet, tangy orange  is placed in front of you baring its soul, you know exactly what to expect - a rich, creamy, fragrant, slightly sweet breakfast treat.  Each bite is a lovely sensation, never hiding itself, never more or less than what it is. An open book of sumptuous breakfast expectation met with aplomb.

Need some more baked egg recipe ideas?  Cooking Light has some here and here! Such a fun way to enjoy the incredible, edible egg!

Ingredients
For each ramekin:
2 tablespoons heavy cream
1 teaspoon olive oil
1 teaspoon fresh rosemary leaves
pinch salt, pepper, allspice
1/4 teaspoon orange zest
1/2 teaspoon blood orange juice
1 egg
Parmesan cheese, for serving
olive oil, for serving
orange wedge, for serving
crusty bread, for serving

Instructions
For each ramekin, pour in cream, olive oil, rosemary, spices, orange zest, and orange juice. Crack egg into the mixture.  Bake at 350 for about 15 minutes, until the eggs have set. Sprinkle Parmesan cheese and drizzle some olive oil on top.  Serve with orange wedge and crusty bread.

6 comments:

  1. I'm so happy it's blood orange season again! this looks wonderful, love the combo of rosemary and orange

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  2. I sang that last line! :) This is such a cool recipe, it's like breakfast all wrapped up in one.

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  3. I hope you had a great Christmas and thank you for hosting such a great link party. I do look forward to it! Restaurants & cafes.

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  4. This looks absolutely stunning and I bet it tastes even better than it looks!

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  5. The flavors of these baked eggs sound amazing and I like the twist of orange in it. Will give it a try.

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