***This post was from September 2
It is egg season on our farm and we have an abundance. This morning I made baked eggs, an idea from Julia Child on a 60's showing of "The French Chef" titled Elegence with Eggs. Take a muffin tin and butter the cups. Add your eggs (one fits nicely in a standard size), and salt and pepper to taste. you can also add cream for more of a custardy taste. Put the tin in a Pyrex baking dish with water in the bottom. Put on the stove top over medium heat until the bottom of the eggs turn white. Then put the Pyrex with the tin and water in the oven under a hot broiler. Leave the oven cracked open to check on the eggs. Takes about 2-3 minutes to cook or until the tops of the eggs are white. add diced ham on the side when served. Or serve on top of toasted bread/biscuit with sauce, cheese, and parsley. Use your imagination and share your creations with me!
This recipe is great for breakfast, brunch or an appetizer!
Happy Eating!
For the Julia Child video, click the link below:
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