Baked Eggs
Use a gratin dish that holds about 1 cup if you’re baking only one egg , and a slightly larger dish if you want to do two.
Ingredients
Preparation
Step 1
Put the zucchini in a strainer, work 1/2 teaspoon salt into it, then set it over a bowl to drain.
Other Possibilities
Step 2
Look in your fridge and you may find you have some leftover leafy vegetables, such as spinach or Swiss chard, or some broccoli or its more elegant cousin broccolini, or a winter root vegetable you could mash up—any of these would make a fine bed for our baked egg and could be put directly into the gratin dish and heated quickly in the microwave.
Microwaved Eggs
Step 3
Speaking of the microwave—an instrument of cooking I seldom use—one day I had a yen for a baked egg over some leftover ratatouille. After heating up the vegetables in the microwave, I thought I’d try dropping the egg on top and microwaving for just 1 minute instead of baking. And it was miraculously good. That dish took less than 5 minutes to put on the table.
