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Southwestern Sunrise
Jun 17th, 2004

Last night we had eggs made in cute little ramekins. Have I mentioned how much I love my ramekins? I've never had ramekins before, and would always have to sadly flip past any recipe that called for baking something cute and tasty in its own individual little dish. But now I am ramekin empowered, which gives me hope that some day I may aquire other cooking implements that now seem so foreign (bundt cake pan anyone?) and the whole wide world of recipe possibilities will be mine.

Anyway, the recipe for Southwestern Sunrise eggs really could not be simpler.


Southwestern Sunrise

(no ingredient list)

Melt a teaspoon of unsalted butter in each 8 ounce ramekin in a 400 degree oven (I used salt equipped Smart Balance and omitted the salt in later steps). In the bottom of each ramekin put a half of a roasted red pepper and a quarter of an avocado, diced. Carefully crack an egg over the pepper and avocado, salt and pepper to taste,
and sprinkle about a tablespoon of grated cheese on top. The recipe I was working from recommends Monterey Jack, I used half Manchego and half Cheddar.

Put the ramekins back in the 400 degree oven and cook until the eggs are done to your liking. If you like a hard yolk they will take a while, I'll admit I cheated and popped them in the microwave for about a minute at the end because everything else was done and too runny egg yolks squick me out. Serve sprinkled with sour cream, chives, green onion, cilantro, guacamole, salsa, whatever strikes your fancy. We ate ours with spicy black beans, salsa, guacamole, corn tortillas, and a green salad.

-Eeek, I can't remember where this comes from. The USA Cookbook?
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© 2006, Kimberly Cooperrider | kymmco@excite.com