Artichoke Baked EggsFrom PRICE HOUSE COTTAGE BED & BREAKFAST
Cooking Time:11 minutes
- 1 medium tomato, sliced 1/4 inch thick, peeled and seeded
- 4 artichoke hearts, thinly sliced lengthwise. Use canned, but not marinated artichoke hearts
- 1/4 tsp salt
- 3 Tbsp sour cream
- 2 Tbsp unsalted butter
- 4 eggs, separated
- 8 oz lean ham or Canadian bacon, cubed
- Freshly ground pepper to taste
- 2 Tbsp freshly grated Parmesan cheese
- Freshly chopped parsley to garnish
Preheat oven to 450 degrees and place pot of water on stove to boil. Slice, peel, and seed tomato; place between paper towels to absorb moisture. Saute' ham or Canadian Bacon in 1 Tablespoon unsalted butter until slightly browned. Remove to paper towel to absorb any liquid.
Place half the ham or Canadian bacon in each of the bottoms of two oval 9 x 5 x 2-inch ramekins. Place tomato slices over ham in single layer. Sprinkle with Parmesan cheese and salt. Place the artichoke slices evenly
over cheese and cover with thin layer of sour cream. Place two indentations in each preparation with back of a spoon which has been run under hot water. Place egg yolks in each indentation.
In a small bowl break up egg whites with a fork so that they will flow as a liquid; do not whip the whites. Pour the whites over the ramekins, being careful to keep the egg whites from running over the edge of the ramekins. Place 1/2 Tablespoon of unsalted butter on top of each ramekin. Place the ramekins in a shallow Pyrex baking dish for a water bath. Fill with boiling water to reach approximately 2/3 of the way up the ramekins.
Bake for 11 minutes. Remove from the water bath and place ramekins on individual plates. Sprinkle with freshly ground pepper and garnish with freshly chopped parsley. There will be a small amount of liquid on top of the ramekin at the end of cooking. This is melted butter and not uncooked egg.
*Sliced avocado may be substituted for artichoke for another excellent variation of this dish.