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
freshly grated parmesan cheese
In This Recipe
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.