My daughter and I planned the brunch menu and we were about to begin preparations when I seized the opportunity to give my husband a much-needed yet impromptu haircut. As I got out the clippers in the Master Bath, my daughter was taking spices out of the pantry, rinsing brown eggs, placing the beaters in the hand mixer and quickly doing all of the other things needed to begin cooking. I was pleasantly surprised to see the little brown gems placed on a kitchen towel with the spices lined up also. Everything I needed was there. I love my sous chef!
The menu for our late morning meal consisted of Cornish Baked Eggs, Roasted Baby Asparagus, Sliced Fresh Heirloom Tomatoes, and Ham Steak. It was scrumptuous! And we were stuffed! I encourage you to try recipes that may be out of your comfort zone. This recipe takes a bit of extra time to separate the eggs, but it is entirely worth the beautiful end result. Plus, when I don't feel like pouring the eggs endlessly from shell to shell, I have this handy little gadget that separates the eggs for me. It was a wonderful aid today as I made six of the extraordinary egg creations.
Baked Cornish Eggs
This recipe is for each individual egg, so it's easy to make as many or few as you need.
Preheat your oven to 375 degrees.
Butter your choice of bread (1/2 biscuit, or 1 slice bread or 1/2 English muffin per person)
and sprinkle with 1/8 c. of grated Parmesan cheese and place on a baking sheet.
My daughter and I have Celiac disease, so we eat gluten-free. My son is wheat sensitive, so it's a good choice for my family to all eat gluten-free. We used Gillian's (Wheat, Gluten, Dairy Free) French Rolls which are very similar to English muffins.
Next, separate an egg. Beat the egg white until there are stiff peaks that form, but not so stiff that they become dry.
Fold in a teaspoon of chopped, fresh herbs, our favorite is chives but you can use what you have on hand, such as parsley, thyme or rosemary. If you don't have any fresh herbs, then measure out 1/4 teaspoon of the same dried herbs. You can use a single herb or a combination.
Place the big glob of beaten egg whites on top of the bread. Mound it up and make a recessed place for the egg yolk.
Sprinkle the other 1/8 cup of the Parmesan cheese on top and sprinkle with salt and pepper to taste.
Place the pan in a 375 degree preheated oven for 8 to 10 minutes.
Enjoy immediately.
These eggs are savory and go well with vegetables or fruit. The ingredients are simple, but the result is sophisticated.
Cornish Baked Eggs
Yields 1 serving
1/2 Tablespoon Butter
1/2 Biscuit, or 1 Slice Bread,or 1/2 English Muffin
1/4 Cup Parmesan Cheese, grated, divided
1 Egg, separated
1 Teaspoon Chives, Parsley, Thyme or Other Savory Herb, minced or 1/4 Teaspoon Dried Herbs
Salt and Pepper to Taste
~enjoy~
