Saturday, December 7, 2013

Breakfast for Twelve

How do you make breakfast for a horde of hungry hungover guests? Especially if you happen to be hungover yourself?

The tricks are as simple as time. Everything needs to be simple except for the piping hot coffee which should be manageable even by the borderline criminally insane.

It even works for the non-hungry non-hungover times when you are just feeling a bit lazy. Quick pop in the oven and this stuff is ready before the animals start pawing at the breakfast table!

Cheesy "Shirred" Eggs with Tomato Paste

(Everything here is for one unit so you can just multiply by the number of servings. It scales effortlessly.)


1 oven-proof ramekin

1/4 dried-out bread slice
2 tbsp. tomato sauce

1/4 cup shaved blue-cheese
1/4 cup shaved parmigiano-reggiano

finely minced herbs (rosemary, oregano, sage)

2 eggs
black pepper


Everything in this recipe is about the assembly as would be logical for something that needs to scale.

Preheat the oven to 350°F.

Put the bread at the bottom of the ramekin. Top with the tomato sauce.

Mix the cheeses, herbs, eggs, salt and pepper. Whip till finely mixed. Top the ramekin with the mixture.

Put in the oven for 12-15 minutes. You will need to check at the 12-minute mark. The CC's oven tends to run a little cooler so it takes a little longer. Yours will be different by definition. So just check and you can adjust the last few minutes. The top should swell noticeably like a soufflé and be golden.

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