parmesan Archives - A Calculated Whisk

Do you like to read “day in the life” posts? I loved this one on What’s Gaby Cooking (the first food blog I ever read!), saw this one recently on How Sweet It Is, and was inspired to write my own. I think it’s fun to get a peek into someone’s daily routine. Of course, if you don’t, you can just scroll down for the recipe.

If you’re still with me, here’s the story of my Thursday!

I woke up late, around 9:30. Since Ben works from home on Thursdays, he had made coffee. I had mine with vanilla chai spiced ghee and a splash of cream, blitzed with my immersion blender.

In the kitchen, I briefly contemplated abandoning my cauliflower plans since I wasn’t sure I had time to cook and photograph everything before class at noon, but I decided to go for it. I had a gorgeous orange cauliflower from Whole Foods, so I had to take a few shots of it before chopping it up.

This is the perfect breakfast! In my opinion, baked eggs are really special. It’s something about the texture of the whites–they turn into a perfectly smooth, savory custard. With a rich parmesan crust and a sprinkling of chives, these baked eggs are the best I’ve ever had.

If you’ve never tried baked eggs, go fire up your oven! I promise you won’t regret it.

Ingredients (per person):

1/2 teaspoon butter
1-2 tablespoons heavy cream
1-2 eggs
Pinch of salt
2 tablespoons freshly grated parmesan cheese
1 teaspoon chopped fresh chives

Preheat the oven to 350. Place a half teaspoon of butter in the bottom of an individual ramekin, and place it in the oven to melt the butter.

When the butter is melted, remove the ramekin from the oven. Add a splash of cream. Add the eggs, being careful not to break the yolks. Sprinkle the salt, parmesan, and chives on top.

Return the ramekin to the oven and bake for 12 minutes, or until the whites are just almost set (the eggs will continue to cook a little after they come out of the oven). The yolks will still be runny. Serve hot with buttered toast.

Roasted Cauliflower with Creamy Cilantro Pesto

Baked Eggs with Parmesan and Chives