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Eggs baked in ramekins! Salmon! Cream! Debauchery!

I was too hungry tonight so I forgot to take a photo. Didn’t look like much anyway, to be honest. I got the recipe from Masters of American Cookery and thought ‘Well, this sounds easy and yummy.” Well, it is pretty good, but it is also awfully fatty, somehow. Way fattier than it needs to be, in my opinion.

Something good for cold winter months, maybe.

Anyway, see the recipe below.

BAKED EGGS WITH SMOKED SALMON

Here’s the amount for one ramekin. Make however many you want, but one per person is plenty.

1-2 eggs (depending on the size of the ramekin)
1 teaspoon butter
smoked salmon
cream or half & half
salt
pepper

  1. Heat the ramekin with the butter in the oven (350º F) until the butter is melted
  2. Take the ramekin out and put the salmon in, cover with the eggs, cover the eggs with cream or half & half and sprinkle with salt and pepper
  3. The recipe told me to bake it for about 7 minutes, but they were still extremely soggy, so I left them in for 14 minutes. This might depend on your oven and the size of your ramekins. If the ramekins are high, you can also place them in a pan with cooking water when baking them. I didn’t do that, because it seemed like an additional chore and it worked out fine, I think.
  4. Eat with bread!
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2 Comments

  1. Pingback: Toast from Ernesto Riley and… butter? Eggs and recipes « Calogero Mira, Food and Recipes

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