Roasting and baking eggs was an important method of early cookery when people prepared foods over open flames. Even though it’s not as popular today, the technique still turns out a delicious meal. Today, roasted eggs are usually referred to as shirred eggs. Most often they are prepared as a savory breakfast, but when you’re in the mood for something sweeter, try roasted eggs with a morning classic: orange juice. This recipe makes a breakfast for 1.
1 tsp butter
2 farm-fresh eggs
Juice and zest of 1 orange
1 tbsp cream
Pinch of salt
Pinch of sugar
Preheat the oven to 350 degrees Fahrenheit. Butter a small ramekin, and crack the eggs into it. Whisk the orange juice, zest, cream, salt and sugar together. Bake the egg for about 8 minutes or until the white is just beginning to set. Then pour in the orange juice mixture and bake for another couple of minutes to maintain a runny yolk, or about 5 more minutes for fully cooked eggs.
Check out our June/July issue for even more egg recipes, including the other preparation of roasted eggs you see above: Roasted Eggs and Joe.
Photo by Tim Nauman Photography
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