Eggs Baked in Ramekins

Preparation

1. Step 1

   These are a more leisurely egg dish than the preceding shirred eggs, with their rapid ins and outs from under the broiler. Here the eggs are broken into little buttered custard cups, and set in a pan of hot water to bake in the oven for 7 to 10 minutes. They can be simple, with just a base of cream, or you can put a filling in the bottom of the cup—a great way to use leftover cooked spinach, chopped mushrooms, cooked onions, or whatever enticing item you have on hand.

   Step 2

   Slide the rack onto the lower-middle level, and preheat the oven to 375°F. For each serving, pour 1 tablespoon heavy cream into a buttered 1/2-cup ramekin and place in a pan containing 1/2 inch of simmering water over moderate heat. When the cream is hot, break in 1 or 2 eggs; pour over another tablespoon of cream; and top with a dot of butter. Bake for 7 to 10 minutes, until softly set—they should still tremble slightly, since they will set a little more in their ramekins after being removed from the oven. Remove from the oven; season with salt and pepper, and serve.

2. additions and variations

   Step 3

   AUX FINES HERBES—WITH MINCED GREEN HERBS. Add a teaspoon or so to the cream for each serving—one or a mixture of parsley, chives, tarragon, chervil.

   Step 4

   WITH VARIOUS SAUCES. Instead of cream, use a brown sauce with mushrooms, a cheese sauce, a tomato sauce, a curry sauce, an onion sauce, etc. A good occasion for using up your precious leftovers.

   Step 5

   BOTTOM FILLERS. Spread in the bottom of each ramekin a tablespoon or so of such attractive items as cooked and nicely flavored diced asparagus, broccoli, spinach, artichoke bottoms, diced ham, mushrooms, chicken livers, or shellfish. A slice of black truffle would be a happy surprise, as would a generous spoonful of foie gras.