Friday, January 22, 2010

a recipe


I have had so many writing deadlines at work this week that I feel all "writed out". Even thinking up this blog post seems complicated today. Thank goodness I have a great recipe to share with you. I found a great food blog, the 10Cent Diet, by a fellow Calgary gal who calls herself the 10Cent designer. I loved all the recipes so much that I ordered her Blurb book so that I would always have my favorites on hand. Her recipes are gluten and dairy free and encourage using organic foods. The recipe I have made at least four times already is the Baked Saffron Eggs. This has become our staple weekend breakfast recipe. This dish is yummy, easy to make and you can customize it by adding various ingredients to it. Here is the basic recipe:

Baked Saffron Eggs
1/2 tsp. cumin
1/2 Tbsp. butter (original recipe called for ghee, but butter works fine)
1/2 Tbsp. butter (for greasing ramekins)
4 med shallots, diced
6 tiny tomatoes, sliced
pinch of saffron
coarse salt to taste
fresh ground pepper
3 large free run eggs

Directions:
preheat oven to 375° F
1. In a skillet, toast cumin for a minute or so on medium heat. Next add the butter to skillet and once heated, add the shallots. Cook until soft (about 3 minutes).

2. Add the tomatoes to the skillet, a bit of salt and a pinch of saffron. Cook until heated through and beginning to soften (about 3 minutes)

3. Thoroughly grease 3 ramekins with butter. Place ramekins on a baking sheet so you can move them easily in and out of the oven. Fill the bottom of each ramekin with the tomato and shallot mixture. Crack one egg into each ramekin. Bake for 12 minutes (check at 10, might take 14).

4. Sprinkle a little more saffron on each, fresh ground black pepper and some course salt.

I customize the recipe by sometimes adding in olives and/or mushrooms or whatever else my taste buds command me to do.

Give this a try - you won't be disappointed. Happy weekend.