Short
Arnold
Lara MEggs En Cocoette
September 11th 2006 11:52
I love a good egg breakfast on a Sunday morning, especially because we have chickens so they are always perfectly fresh. If you ever get bored of them scrambled or fried, I highly recommend this variation. It takes a little longer but is extremely tasty.
Ingredients:
2 Eggs
Parmesan Cheese
Salt
Pepper
Butter
1 Mushroom
½ Teaspoon Oregano
½ Teaspoon Thyme
Oregano
Method:
Select a small, robust oven proof container and grease the inside with butter. Grate a tablespoon of parmesan cheese and place it in the bottom. Crack one egg and place it on top. Season with the salt, pepper, oregano and thyme. Slice the mushroom very thinly and also place this in the cup too. Crack the second egg into the container and gently stir it so the seasoning is distributed throughout. Add a little more salt and pepper. Place a teaspoon full of butter on the very top.
Preheat your oven to 200 degrees Celsius and fill a shallow dish with 2cm of water. Place the dish in the oven and the container full of egg in the dish. Allow to cook for 15 minutes, checking occasionally until the egg has solidified. Remove from the oven and serve from the cup with buttered toast.
Ingredients:
2 Eggs
Parmesan Cheese
Pepper
Butter
1 Mushroom
½ Teaspoon Oregano
½ Teaspoon Thyme
Oregano
Method:
Select a small, robust oven proof container and grease the inside with butter. Grate a tablespoon of parmesan cheese and place it in the bottom. Crack one egg and place it on top. Season with the salt, pepper, oregano and thyme. Slice the mushroom very thinly and also place this in the cup too. Crack the second egg into the container and gently stir it so the seasoning is distributed throughout. Add a little more salt and pepper. Place a teaspoon full of butter on the very top.
Preheat your oven to 200 degrees Celsius and fill a shallow dish with 2cm of water. Place the dish in the oven and the container full of egg in the dish. Allow to cook for 15 minutes, checking occasionally until the egg has solidified. Remove from the oven and serve from the cup with buttered toast.
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