This post represents a first for meâ€¦it is the first time I posted the same day I cooked something. Usually I am pretty lazy and there is a week or even a month between cooking and posting. I am going to try and get better about that, or just stop worrying about writing witty things at the beginning of each post and instead throwing up some photos and a recipe.
The inspiration for tonightâ€™s dinner came from some posts I saw on baked eggs (here, here and here), coupled with a severe case of the lazys. Baked eggs can be made lickity split and, more importantly, donâ€™t require much thinking. For my version, I went with bacon, cheddar and tomato as the flavorings. You could probably come up with tons of other ones. Each of the recipes I linked to has a completely different take.
Baking an egg is pretty simple. There are two things to remember: 1) placing the ramekins in a hot water bath while they cook in the oven helps the eggs cook evenly and 2) the egg white will never set firmly, instead judge doneness by waiting for the egg whites to turn white or opaque. Placing the ramekins in a boiling water bath can be a painâ€“and this is supposed to be an easy dishâ€“so donâ€™t worry about it if you donâ€™t want to.
For more photos and a toaster-oven version, click here.