I will occasionally do something marginally similar with eggs inside of ramekins, but Chef John just knocked this one out of the park. I’m totally changing my recipe.
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I think that would be great with some nice Italian Sausage.
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Everything is better with a little bit of Italian (as we say in Chicago) “Saaaa-sage.”
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he had me until he took it out and mashed it up.. then it started looking like car-accident brains
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You were aware that it would have to be destroyed and consumed at some point, right?
more huevos I am about to have like 30 eggs a day form my road island red hens. I am really starting to hate eggs
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I just made a one-egg variant of this in a ramekin for breakfast. All I can say is BAKED EGGS ALL THE TIME FOREVER.
I would have to scramble those eggs before I put them in the dish. Would that destroy it?
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