Parmesan Eggs

December  6, 2017
2 Ratings
Photo by MTDavids
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 1
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. We have played with this recipe, and our favorite option of adding breakfast sausage is now included as an option. We find 2 servings are more than enough for a complete breakfast. —MTDavids

What You'll Need
  • 1 tablespoon butter
  • 2 tablespoons freshly grated parmesan cheese
  • 1 large egg
  • 1 tablespoon heavy cream
  • 1 small basil leaf, torn into small pieces
  • 1/2 a cooked breakfast sausage (optional), coarsely chopped.
  1. 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 optional sausage and remaining Parmesan.
  2. Bake 10-15 minutes until white is set. The cooking time varies with oven characteristics, and desired doneness of egg. We like ours runny.
  3. Sprinkle with a small touch of the torn basil and serve. 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 so they don't burn their pinkies.

See what other Food52ers are saying.

0 Reviews