I love breakfast-for-dinner, mostly because I love over-easy eggs and I only have time to cook them for breakfast or brunch on the weekends. This is a great dinner for one, or it can be expanded to provide an easy weeknight entree or the centerpiece for a weekend brunch. It's a sort of kitchen-sink kind of dish, as well; it accommodates most leftovers or other odds and ends you have on hand and want to toss into it. —Kayb
For the stack
cooked polenta or grits (can be leftover, can be flavored with any savory spice, herb or cheese)
rendered bacon fat or melted butter
cooked meat (diced bacon, crumbled sausage, cubed ham, shredded pork or chicken)
Preheat oven to 325. Smooth polenta or grits in the bottom of a 2-cup ramekin or ovenproof bowl. Break two eggs into a separate bowl, and gently slide them atop polenta or grits. Salt and pepper to taste (take into account seasonings in meat). Drizzle eggs with bacon fat or butter, and sprinkle with meat.
Melt butter in small saucepan; add flour and seasonings and stir until flour begins to turn golden and smell nutty. Add milk and stir until smooth; remove from heat and add cheese, if using.
Pour white sauce into ramekins, and top with remaining grated cheese. (Note: If you don't want to bother with making white sauce, this is almost as good with just some grated cheese sprinkled over the egg and meat.)
Bake for approximately 12 minutes, long enough to heat everything through, set the whites and leave the yolk runny, or longer if for some odd reason you like a hard yolk.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!