“French” (But Not Fussy) Eggs

I came across a recipe similar to this a long time ago, but really I was looking in DJ Snuggle Monster’s fridge the other day, and had to make breakfast with what I could find. So, really, you can make this your own with what you’ve got in the fridge. But, basically, cheese, eggs, cream…what more could a fat kid want? This works especially well for a nice breakfast in bed to impress your guests or “guests” (or hey, if you live at home and want to thank mom for letting you still be there after graduating college even though she told you you were on your own, it impresses her too).

Timing: 10 minutes tops

Servings: 1 (or 2 if you double up)

INGREDIENTS:

  • 2 eggs
  • 4 tablespoons heavy cream
  • 1 tablespoon butter
  • 2 tablespoons cheese of your choice (pre-shredded mixed cheese bagged option, parmesan, cheddar, fontina, hell – even blue cheese would work here)
  • 2 teaspoons of your favorite chopped fresh herb (I used rosemary, but thyme or basil or tarragon or a combination of any of them with some parsley would be good)
  • 1 teaspoon minced garlic or a pinch of garlic powder
  • Salt and Pepper

DIRECTIONS:

Preheat the oven to 350 degrees. Place the butter and 1 teaspoon of the herbs in a broiler and oven proof ramekin or very small individualized dish and put in the oven while it’s preheating. You want the ramekin to be VERY hot when you put the rest of the ingredients in. Once the oven is preheated, carefully remove the ramekin (ok, use an oven mitt or towel – let’s not play around here. Unless you’re working on getting your rough, calloused sexy chef hands). Add the cream. Return to the oven for two minutes. Remove and add the eggs. Return to the oven for five minutes (if you like things runny) or seven if you like things pretty well cooked. After they’ve cooked, turn the oven over to broil, add the cheese, and broil until the top gets all crunchy like. Remove and add the remaining 1 teaspoon of herbs to make things pretty. Let stand for one to two minutes before eating or serving so you don’t burn your whole mouth off. I suggest serving the ramekin in a bowl or plate so you can eat it without touching the ramekin and burning all of your finger pads off too.

If you’ve got the time or you thought about it, serving the eggs with a piece of baguette with garlic butter on it or toast would be a slammin’ accompaniment to soak up all the leftover creamy egg bits. But, hey, no need to get fancy if you don’t want. Like I said, double up but prepare in separate ramekins if you are cooking for two (or however many lucky breakfast guests you have). Easy. Takes literally no time. And only requires basic skills. Anyone can do this! Promise! Enjoy!

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