My craving for the baked egg breakfast was inspired during my browsing the wonderful recipes on fellow KfBian Sarani’s blog Cocoawind. I spent a good few hours reading through her blog as I was so captivated by the wonderfully photographed pages and her penchant to invent and share simple versions of recipes we would have otherwise never tried in our humble home kitchens. A glance at her desserts section would reveal something about her personality – totally ballsy – trying complicated desserts like Jalebis and rasmalai at home totally wows chickens like me, and gives us some courage to try and venture into the hallowed terrains of the veteran halwai. So yes, even as a simple ego booster if not for anything more, I have my eyes on her jalebi recipes that I hope to try some day, it doesn’t get any more complicated than a jalebi does it?
Holding on to that though, I began my Sunday on a high note with these baked eggs that sound, look and taste equally delicious, especially when you have at your hand some nice and fresh herbs, cheese and some form of cold meat. While picking up processed meat and cheese, I prefer the smoked versions because the flavours are so rich and ethereal. Herbs, we don’t always get the fresh stuff, but we make do. I just happened to visit New Market with my family, the guy just happened to have all the herbs I needed; in fact looking at my greedy shopping spree for greens, he also tried to lure me with snow peas, but of course at 700 bucks a kilo I had to let it pass for now. It was a rather good day on the whole, I also picked up some smoked Bandel cheese from the old J Johnson, which is what I used here. Textured a lot like feta, Bandel cheese is very salty except when cooked it seems to mellow down a lot.
Here is Sarani’s recipe of baked eggs with ham and cheese. And below is my slightly jacked up version.
- Smoked chicken sausages: 2 nos, sliced
- Button Mushrooms: 5-6 nos, chopped
- Garlic: 2 large cloves, chopped
- Fresh flat leaf Parsley: handful, chopped
- Fresh Rosemary: a tsp, chopped
- Fresh thyme: a pinch
- Salt and coarse crushed black pepper
- Olive oil
- Knob of butter
- Eggs: 2 nos
- Heavy cream: 1 tbsp
- Milk: half a cup
- Salt and pepper to season
Smoked cheese (optional)
- Heat some olive oil with the knob of butter in a pan.
- Add the garlic.
- Saute the sausages and mushrooms with the fresh herbs and seasoning.
- Divide the mixture in 3 and place it at the bottom of 3 ramekins.
- Whisk together the eggs with the milk, cream and seasoning.
- Pour over into the ramekins.Top with slices of smoked cheese
- Bake at 200 deg C for 15 mins.
We served it with some garlicky herbed and cheesy bread.
This post is a part of KFB’s know your blogger event this week.