A Pleasant Afternoon

Well, I just had a lovely afternoon with my good friend Carol.  We shared creative ideas and a yummy lunch.  Carol brought delicious cheesy bisquits and I made shirred eggs.  Here is the recipe for the eggs, from Emeril....



Shirred Eggs

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Prep Time: 15 min Inactive Prep Time: -- Cook Time: 22 min Level:

Easy Serves:

4 servings Ingredients

1 teaspoon unsalted butter

4 thin slices Virginia ham, about 1/2-ounce each

8 large eggs

Salt and freshly ground black pepper

8 tablespoons heavy cream

8 tablespoons grated Swiss cheese       Now here I used a local cheese that had lots of flavor

2 teaspoons chopped parsley leaves     Therefore I omitted parsley and chives (also, I didn't have any!)

1 teaspoon chopped fresh chives

Directions

Heat oven to 375 degrees F.



Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.



Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.

 
 
Now, I don't have the recipe for the bisquits, but Carol is an excellent cook and maybe she will share it with me!  Hint, hint Carol!
 
Well, off to pick up my girls from school.
hugs,
Kim