Sometimes, I want a substantial breakfast but I don’t want to go to any fuss. So, I whip up these eggs and throw some bread in a toaster and within minutes, I have a hearty breakfast to keep me well-fed until lunch.
Parmesan cheese adds a wonderful savory flavor. Alternatively, you could use any variety of hot sauces, salsas, or any cheese, such as blue cheese, Gouda, Camembert, or brie. Eggs and shaved white truffle are a classic and decadent delicacy. In America we only think of eggs as a breakfast food, but this could also be an quick and easy dinner or lunch.
Buy Grade AA eggs, they are fresher than Grade A. The quality and taste are far superior and worth the slightly higher price. There are sulfur compounds in eggs and the older they get the more noticeable these compounds are. Save the Grade A eggs for baking or boiling. Eggs provide protein and all essential amino acids; which means it is a complete protein. In addition, they provide vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. Not to mention, they are delicious.
- ramekin or small glass heat proof dish
- Parmesan cheese
Fill a pot with enough water to reach halfway up the side of the ramekin. Cover and bring to a boil over medium heat. While the water is heating, generously butter the inside of the dish with your fingers. The heat from your fingers will melt the butter. Salt and pepper the inside of the dish. Crack the egg into the dish. When the water is boiling, add the ramekin, turn the heat down to low, cover the pot and simmer for 3-5 minutes or until desired consistency. Grate some Parmesan cheese on top and enjoy.
*More than one ramekin in the pot may lengthen the cooking time.