I was grumpy this week. I pulled myself out of bed to go to a 6:30am boot camp class at the gym — twice! Actually I was pretty proud of myself and truthfully I’m a morning person, but since having a kid, work and school mornings have become a whirlwind. I came home very hungry and wanting eggs. Which might seem “fancy” for a weekday but is actually super easy. It just makes you feel fancy...and less grumpy.
You can make these in ceramic ramekins. Start with a bit of butter; one teaspoon size chunk will easily do 2-3 dishes.
Now crack an egg into each ramekin, careful not to disturb the yolk.
You can drizzle on a little bit of cream.
And sprinkle with grated cheese. Just sprinkle with salt and freshly ground pepper. (The pepper really makes this dish).
Now bring a shallow amount of water to boil in a pot large enough to fit the ramekins. The water should only come a third of the way up the sides. You can put a paper towel at the bottom of the pot to keep the ramekins from sliding.
Add the ramekins, cover the pot (watch the temperature so it does not boil too fast — you just want to create steam) and let the eggs cook in the steam for about 6-7 minutes. You want the yolk runny.
Serve them with toast or “soldiers”.
You can make these an appetizer by adding some cooked asparagus or other veg before you add your egg to the dish. Smoked salmon would be awesome too.
1 teaspoon unsalted butter
2 teaspoons cream
¼ cup grated Gruyere cheese
freshly ground pepper
1. Use the butter to lightly coat each ramekin.
2. Crack the eggs and put one in each dish, careful not to break the yolk.
3. Drizzle the cream between the dishes, and divide the cheese on top.
4. Season with salt and fresh ground pepper.
5. In a large pot bring a shallow layer of water to a boil (once the ramekins are in, the water should not rise more than 1/3 up their side.). You can line the bottom with a paper towel to prevent slipping.
6. Add the ramekins and cover with the lid. Adjust the heat just high enough to keep generating steam. Steam for 6-7 minutes until the white has set but the yolk is runny.
Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.
by Sue Riedl