As much as I love summer, the days on the beach, getting out of work when there is still daylight to spare etc, I am more excited about Fall than I thought I was.
Exhibit A. I have busted my velour pants out of seasonal retirement.
Exhibit B. Craving savory, warm baked eggs when I woke up this morning.
Herbed Baked Eggs
4 tablespoons coconut milk
1 tablespoon of butter (salted or unsalted is fine)
2 tablespoons of bleu cheese
2 - 3 tablespoons of finely diced green onions
1 teaspoon dried parsley
1 tablespoon dried thyme
1 1/2 tablespoons finely grated parmesan cheese
1/8 teaspoon or a large pinch of coarse kosher salt
1/2 teaspoon freshly ground black pepper
You can bake this in a small pie dish or in two individual ramekins. I used two ramekins, which is reflected in the directions.
Preheat oven to 450.
Crack eggs into a small bowl. Set aside.
Place ramekins on a baking sheet. Add 1/2 tablespoon of butter and 2 tablespoons of coconut milk to the bottom of each ramekin. Put the baking sheet in oven for approx 5 minutes to melt the butter and heat both liquids so that they can combine easily.
While the butter and coconut milk are heating up, chop green onions and combine with herbs and parmesan.
Remove baking sheet from the oven. Working quickly, stir the liquids together and add two eggs to each ramekin. Add one tablespoon of bleu cheese to each ramekin. Then, cover the top of each ramekin with the herb, green onion and parmesan mixture, akin to the way you might top a casserole with bread crumbs.
Return baking sheet to the oven and bake for 8 minutes at 450. Then, turn the ramekins 90 degrees and return to the oven for 2 minutes.
Now, the eggs should be set, which you can test by rocking the ramekin slightly. There should not be much of a jiggle except in the middle of the ramekin. Remove baking sheet from the oven. The eggs will continue to cook slightly out of the oven in the warm dishes. Allow the eggs to sit for 2 minutes and serve.