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SUNDAY MORNINGS at MY HOUSE

12/8/2008

3 Comments

 

   Luckily, I got these eggs made (and eaten!) before I slipped on the stair and slammed my hand into it, breaking my finger in two places.  I certainly won't stop cooking, baking, and eating, but this most likely will slow me down a bit.  Everything is taking a little longer.
   Around this time each year I purchase a large disc of Brie.  Much of it is eaten topped with a fig spread and served on crackers, but I always make sure to save enough Brie to make these eggs.

                               BAKED EGGS with BRIE and HAM
                adapted from The Silver Palate Good Times Cook Book

• 1 tablespoon chopped fresh parsley
• 2 tablespoons minced ham
• 2 tablespoons cubed Brie
• 2 organic eggs
• a drizzle of heavy cream
• salt & freshly ground black pepper
1. PREHEAT oven to 400˚ F.
2.  For each serving, toss together the parsley, ham, and Brie in a 3-inch ramekin.  Top the mixture with the 2 eggs and drizzle with the heavy cream.  Sprinkle with salt and pepper to taste.
3.  Place the ramekins in a baking pan and add enough hot water to cover the bottom 1-inch of the ramekins.  Bake 15-20 minutes.  Makes 1 serving.

3 Comments
Margo link
12/7/2008 11:28:18 pm

Hi Eileen,
Sorry about your injury! I'm glad you're not going to let it slow down your kitchen activities. My recommendation for some down time is the cookbook Baked. I found it my local library, and am trying to decide which delicious looking recipe to try first.

Reply
Merisi link
12/8/2008 02:44:02 pm

I am so sorry to hear about your broken fingers! Get well soon!

The egg dish with brie looks fabulous.
It makes me hungry. ;-)

Reply
Eileen
12/8/2008 10:58:29 pm

Thank you Margo and Merisi for your concern. At least it isn't my right hand! I guess it could be worse. Margo, I actually bought BAKED a couple of weeks ago on David Lebovitz's recommendation. It's a great book, isn't it?

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