Monday, January 23, 2012

Baked Eggs in Curried Vegetable Nest

baked eggs in curried vegetable nest

So I'm developing a food chart in my book of charts, really a food rotation, by season, and when I have it and my fashion chart perfectly worked out, well, I was going to say that I can stop writing this blog because I will be totally set with what to eat and what to wear all year round, but if I actually do get that worked out, there's other charts I can work on, like I've always wanted a chart for my bathroom.


Look at these delicious eggs!!

I had it in my head that it would be baked eggs for winter, I looked up some recipes and figured out that the basic formula is a veg + bechamel sauce + egg + cheese all the while knowing that I was never going to get all that together first thing in the AM. This was only going to happen if I used something already cooked and on hand—i.e., leftovers—e.g., curried veg stew, which is in rotation for winter lunches.

olive oil
leftover curried veg stew
two eggs
Parmesan cheese

Heat oven to 400 degrees.

Lightly oil the bottom and sides of a ramekin, and spoon in curried veg stew about half or three quarters up. Make a well in the center and crack in two eggs. Top with Parmesan cheese.

Bake for twenty-five minutes.