Monday, May 18, 2009

Huevos al Plato...Baked Eggs

Pin It This is a simple version of Huevos a la Madrilena. My mother has been serving them at home ever since I can remember. I like it for a simple lunch any day, but if you want to dress them up for brunch on Sunday or a small lunch party, serve with a green salad, a baguette and the Perfect Bloody Mary. You can make Arun's Quick Cake for Tough Times for dessert , which I recommend you make the day before, and serve with vanilla ice cream. The whole lunch should take you less than 30 minutes to prepare. A very economical and simple meal that will delight everyone, particularly ladies.

For 2

Preheat oven to 400 Cooking time: 10 Minutes

4 large eggs
4 TB Le Sueur's petit pois (small early peas)
4 TB chopped ham or prosciutto
2 TB Heinz Catsup
Salt and Black Pepper
Butter for greasing molds.

Grease two gratin dishes with butter. Break two eggs in each. Add 2 TB petit pois to each serving, together with the ham or prosciutto. Squirt about 1 TB catsup over each plate and add salt and pepper to taste. Bake in a preheated 400 degree oven for 10-11 mins. Remember, the eggs will continue to cook once you take them out of the oven, so make sure you under cook them a little so they don't become hard boiled. Everyone should be at the table and ready to eat before you serve them.

1 comment:

  1. Looks lovely with the peas in it. Bet it tastes darn delicious too!


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