"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Thursday, November 4, 2010

Eggs in a Cup

On my last post I blogged about last Sunday's Brunch. From the feedback you left on facebook it would only be fair to share this not so secret recipe :)

I found this recipe at Cafe Fernando's  one of the food blogs I follow religiously. And my only regret was not having discovered it earlier.

If you've been following this blog from the beginning,  you probably know I'm not very good following instructions. So I and ended up changing this recipe accordingly to accommodate whatever ingredients were in my pantry as well as added some additional herbs and spices for an extra kick.

So here is it, Natty's version of Eggs in a cup


Ingredients
(serves 2)
2 Slices of prosciutto 
Olive oil
2 Tomatoes
1 Garlic Clove (minced)
1 tsp of oregano
Salt & Pepper
2 eggs

Preparation

Preheat oven to 350F (180C)

Oil 2 muffin tins and lay Prosciutto slices, making sure the entire surface is covered 


I used olive oil cooking spray for this, if you don't have it then use regular oil

Oven bake prosciutto for about 5 min until it begins to crisp.  The picture bellow is an illustration of how it looked like after it was cooked.



Don't worry if if does not cover the entire surface. It turns out Prosciutto shrinks and also because the slices were so thin it was hard to make it keep the cup form while baking.  (maybe next time i'll try placing dried beans on top of cured meat, i've seen some people do this to their pie crusts in order to make sure these come out with a perfect cup shape)

Meanwhile prepare the tomato sauce.  Remove all seeds from the tomato and squeeze out all juices. 

Chop tomato in small pieces ( the smaller the faster it will cook).  In a sauce pan add about 2 spoons of olive oil and minced garlic. Allow it to cook in low heat until garlic softens. Add chopped tomatoes, oregano and season with salt and pepper ( remember cured meats are packet with salt so you want to go very light on this). Cook it for about 3 min or until it reaches this consistency:



Remove muffin cups from the oven, add a Tsp full of tomato sauce on top of baked prosciutto, followed by an egg white. Place muffin cups back in the oven for another 5 min (until egg white is wobbly). Then add another Tsp of tomato sauce, and finally the egg yolk on top. It should look like something like this


Place it back in the oven for another 5-10 min (until egg yolks achieve desired consistency. 

Finally remove it form Cup (Don't worry it is not stuck and you be able to get it out with the aid of a spoon). 

I served it on top of chive and garlic flat bread with marinated mozzarella and a cucumber salad.

For the cucumber salad dressing I used the juice from the tomatoes squeezed in the egg recipe, Olive oil and vinegar.

Hope you try this recipe soon, let me know how you liked it.

Bon Appetite!

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