I bought these ramekins years and years ago. I thought they were pretty. I had no idea they were specifically for certain cooking dealios. I'd been googling baked eggs for awhile. I don't do so well in the fried egg department. I break the yolks and mess them up every time, so I thought if I could soft-cook eggs in the oven, I'd give it a try. It starts with a buttered ramekin. And please, please, please note the coffee mug Gay Boyfriend bought me last month. It makes me laugh.
Then I put in two eggs and peppered it. Added some garlic salt and put it in a 350 degree oven. Some of the recipes said to put it in a water bath. That seemed way too complicated, so no. I think I'll do differently next time.
Then I cooked up some bacon. Oh, bacon. My lover.
I prepared my plate. I made cheesy garlic biscuits the night before from Bisquick. Followed the recipe, but added shredded Velveeta (cheese of the Gods) and some garlic salt. I made them in a pan and not as biscuits and cut them into wedges. That's how much I love cheesy biscuits. Then I buttered both sides (I love butter) and added yellow mustard on one side and a slice of provolone cheese on the other. That might have been a mistake. I'll explain later.
Oh Bacon. I want to marry you.
Bacon on one side. Eggs on the other. They got too done without the water bath. I wanted them over easy, but the slimy whites were too slimy and I kept cooking them until they weren't slimy and hence the medium cooked eggs. I think the water bath would cook the whites faster without sacrificing the gooey yellowness of the yolks. I'll let you know.
The provolone? When it started to melt, it looked a little too much like slimy egg whites, so even though I was convinced it was melted provolone, I couldn't look at it. I thought it might be uncooked egg and it icked me. Sorry. But this sandwich was AWESOME! I can't wait to make it again with over easy eggs and cheddar cheese.
Then on Sunday night, with the flurries coming down, I decided to make black beans and rice. It's really all I had besides fresh produce and I've been eating squash until it grows out my ears. So. I made some rice. One cup of rice. Two cups of water. Brought it to a boil and then simmered it until it was done. About 20 minutes with the lid on. In the mean time, I sauteed half an onion, a red pepper, some garlic, added some chicken stock and simmered until the vegetables were done, added a generous sprinkle of cumin and black pepper and poured in an undrained can of black beans. I simmered off most of the moisture and then added the cooked rice and cooked it until it was almost dry. Yum and good. And great for a cold or warmed up lunch next week. I gobbled down about a quarter of it for dinner.
I promised one of my friends some baked squash with brown sugar and cinnamon and that's what's going on right now. It smells great, but I like my squash savory and not sweet. When it's done, I'll let it cool and then scoop it out, mash it and put it in a tupperware, then ship it out to my car for tomorrow. I can't wait to give it to him. I want to see the smile on his face. That's what makes it so fun!