March 2013
Brunch often exemplifies the lessons of portioning in Goldilocks & The Three Bears. A Papa-Bear-portion of French toast results in a week of sweeter leftovers, whereas these individual egg bakes prove to be just right for a brunch for two.
Individual Egg Bakes
Makes 2 servings
Ingredients
olive oil
1 grocery store bundle of asparagus
1 red bell pepper
3-4 garlic cloves, sliced
Fresh rosemary, to taste
Parano cheese, to taste
3 organic eggs
1-2 Tablespoons of organic whole milk
salt & pepper, to taste
Directions
Preheat oven to 425°.
Grease a skillet with olive oil. Add the asparagus, red pepper and garlic. Roast for 20-25 minutes.
Remove from oven and add a couple spoonfuls to 2 ramekins.*
Add cheese and fresh rosemary to each ramekin.
In a separate bowl, use a beater to combine the eggs, milk, salt and pepper.
Pour the egg mixture into each ramekin.
Bake for about 15-18 minutes, depending on how you like your eggs.
Remove from oven and allow to cool for a couple minutes before handling.
*Not entirely true to Goldilocks principles, this recipe will make more roasted vegetables than you’ll need for the two ramekins. I used the leftovers to make veggie sandwiches with melted cheese, but you could also up the egg mixture and make more ramekins.
