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Author Notes: One of our favorite breakfast items. It comes from the Belle de Jour Inn in Healdsburg, CA. Not something we eat often for obvious reasons, but a "go to" offering when we have company. I posted this recipe on another site years ago, and it has spread to many other sites over time. The recipe calls for 1 serving baked in the oven. A wonderfully ignorant woman posted a comment that I was an energy glutton. I responded by bringing up the concept of expanding the recipe for the number of people eating and offered her a multiplication table. She in turn replied with a coarse and insulting comment about my heritage and invited me to an authentic ass-kicking. I politely declined, but offered her my wife's phone number. She apparently has heard of my spouse's diplomatic skills and never responded. —MTDavids
tablespoons freshly grated parmesan cheese
tablespoon heavy cream
- Preheat oven to 350º. Butter a small individual ramekin or oven-proof bowl, then dust with 1/2 the cheese. Break egg into ramekin while leaving the yolk intact. Cover with cream. Sprinkle with remaining Parmesan.
- Bake 10-15 minutes until white is set. The cooking time varies with oven characteristics, and desired doneness of egg yolk. We like ours runny.
- Warn guests when serving. The ramekin will be very hot. We like to place the ramekin on a plate and provide cloth napkins for company.
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