For this week’s local-food recipes, I’ve gone back to basics and made some really simple things. There are a lot of reasons for this! Including the fact that today is my students’ final music recital of the year, summer session just started at the studios where I teach, Paul and I are planning our honeymoon, and today is also mah birthday! In other words, I haven’t had much time to plan meals, shop, or cook lately. Luckily, when you’ve got oodles of local products to choose from, you really can still make some simple, local meals.
First off, today, is a super-simple breakfast of bacon-baked eggs; that is, baked eggs with a little bacon in the bottom (and bacon grease if you must). Baked eggs are an easy way to cook eggs for a crowd and just as easy to cook for one or two. While they’re baking, you can make toast, drink your coffee, water the plants, and just lounge around being fabulous. Local eggs are easy to score at the Crescent City Farmer’s Markets, Hollygrove Market, and Cleaver & Co., and you can get some yummy local bacon at Cleaver as well. And if you’re into this sort of thing, grease the ramekins with a little rendered bacon grease (it just takes a smidge) for a local cooking fat and extra flavor! Dang, you’re local!
- per egg:
- 1 slice bacon, cooked and crumbled
- a smidge of bacon grease or butter or other oil, for greasing
- 1 fresh egg
- salt and pepper to taste
- 1 tablespoon half and half, milk, or cream
- 1 tablespoon grated cheddar or other cheese (optional)
- snipped chives, green onions, or other herbs, for garnish
- Preheat oven to 400 and put a small kettle of water on to boil (for the water bath).
- Lightly grease a small, oven-proof ramekin with bacon grease or butter. Sprinkle the bacon into the bottom of the ramekin.
- Crack the egg into a small bowl and gently pour it over the bacon. Top with a sprinkle of salt and a grind or two of pepper, to taste. Pour a tablespoon of half and half over the egg, and top with cheese if using.
- Gently place the ramekin(s) into a baking dish with sides at least as high as the ramekin tops. When the water comes to a boil, carefully pour it into the baking dish so it comes ¾ of the way up the sides of the ramekins.
- Carefully place the baking dish in the oven. Bake for 9 to 13 minutes, according to desired degree of doneness. 9 minutes will give you a very runny egg. I went 12 minutes for medium-hard.
- Remove ramekin(s) carefully, top with chives or other herbs, and serve with toast or on its own. Yum!