Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
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