This requires two 3/4-cup size soufflé-type or custard cups
(Wal-Mart has them - they're handy for many things)
1 tablespoon butter, room temperature
1 pinch of garlic powder
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
Marinated artichoke heart quarters, drained well and patted dry
(available in a jar, the 6.5-ounce size will do)
2 jumbo eggs
Parmesan cheese in the shaker container
Salt and pepper to taste
(Wal-Mart has them - they're handy for many things)
1 tablespoon butter, room temperature
1 pinch of garlic powder
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
Marinated artichoke heart quarters, drained well and patted dry
(available in a jar, the 6.5-ounce size will do)
2 jumbo eggs
Parmesan cheese in the shaker container
Salt and pepper to taste
Preheat the oven to 400 degrees. Rub the bottoms and sides of two
custard cups with butter. Sprinkle them both with a small pinch of garlic
powder (go for a hint of garlic). Then sprinkle them with moderate
amounts of parsley and oregano.
Drain and pat dry six or eight artichoke pieces. Remove any outer leaves
that you think will be stringy or un-chewable. Heat them about a minute
in the microwave, and then arrange half of them in each cup.
Choose whether you want scrambled or whole eggs. For whole eggs,
crack 1 egg into each cup, careful not to break the yolk. For scrambled,
whip one egg for each cup and pour it over the hot ingredients. With an
egg in each cup, sprinkle them with salt, pepper, and Parmesan to taste.
Bake at 400 degrees until the eggs are softly set and cheese is golden,
about 10 minutes. Don't under or over cook. Serve them immediately.
Serves two.
custard cups with butter. Sprinkle them both with a small pinch of garlic
powder (go for a hint of garlic). Then sprinkle them with moderate
amounts of parsley and oregano.
Drain and pat dry six or eight artichoke pieces. Remove any outer leaves
that you think will be stringy or un-chewable. Heat them about a minute
in the microwave, and then arrange half of them in each cup.
Choose whether you want scrambled or whole eggs. For whole eggs,
crack 1 egg into each cup, careful not to break the yolk. For scrambled,
whip one egg for each cup and pour it over the hot ingredients. With an
egg in each cup, sprinkle them with salt, pepper, and Parmesan to taste.
Bake at 400 degrees until the eggs are softly set and cheese is golden,
about 10 minutes. Don't under or over cook. Serve them immediately.
Serves two.
| The original was with artichoke hearts. Try the variations at the end, and maybe make two cups of different kinds for each person. |
Variations
Try replacing the artichoke hearts with other
ingredients. Make everything else the same, and
instead of artichoke use one of the following.
Try replacing the artichoke hearts with other
ingredients. Make everything else the same, and
instead of artichoke use one of the following.
Your favorite cheese, shredded or ...
Finely chopped bacon or ...
Whole kernal corn or ...
Leaf spinach (maybe from leftovers)
Finely chopped bacon or ...
Whole kernal corn or ...
Leaf spinach (maybe from leftovers)
| The Breakfast Anytime Chef presents ... Baked Eggs at The Fatted Café |
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