Weekend Eggs

It’s Day 2 of being snowed in (see below).  The outdoor cat is inside, hiding out under the couch, and there is one very pissed off Weiner dog, who has resorted to peeing on the front porch due to his abhorrence of the snow.  Nevertheless it’s Saturday, which means EGGS.  I did another baked egg today, but went the extra mile and whisked the egg whites, thus making the egg light and airy, almost souffle like.  Today I baked my egg with spinach, garlic, and fresh chives, topped with pecorino, bread crumbs and olive oil.

Fluffy Baked Egg
1 ramekin

1 egg
1 tbsp Olive Oil
Pecorino, shaved
A couple fresh chives, chopped up
1 clove of garlic
Handul of fresh spinach
Salt and Pepper
1/2 tbs Bread Crumbs

Preheat the oven to 400, grease a ramekin with olive oil and line with spinach.  Separate the egg yolk and egg white, whisk the white until stiff.  Drop the egg white into the ramekin, and drop in chives and garlic, and egg yolk.  Sprinkle with bread crumbs, drizzle with olive oil, and arrange shaved pecorino on top, saving some for after baking.  Cook in the oven for about 15 minutes- the white should puff up and become golden from the cheese and breadcrumbs.  Remove and garnish with pecorino, eat with crusty bread.

Photo by Debbie

Jon took a photo of the snow every half hour and compiled a time-lapse photo, click here to see it.