For my last day at my old job my amazing intern Eli gave me one of the cutest things I’ve ever seen – a mini le creuset! It even matches the color of my large one. I had been thinking of purchasing some ramekins to make some baked eggs in, but this special little gift was oing to work even better. My downtime for cooking has been a bit limited recently with friends in town and starting a new job and lots of other exciting events and trips happening, but each day this adorable mini le creuset has been starting me in the face, waiting for me to cook with it. Finally, I had an evening to myself and so I stopped at the market on my way home from work, got all of the ingredients that I had been salivating over for the past month and got to work. Although, I wouldn’t really call this work as this recipe is pretty simple- which is just the way I like it. I had once sauteed shallots and tomatoes with a little Worcestershire sauce to put on top of an avocado and the flavors have stuck in my mind ever since, so it was the first thing that I thought of for adding flavor to the baked eggs dish that I wanted to create. Since I’ve had an addiction to sharp aged gouda recently, it called my name when I passed it in the cheese section. I returned home armed with my ingredients and tossed them all into my adorable little pot. Thanks to Eli, that night, I enjoyed one of my new favorite breakfast for dinner meals. The sweetness and slight tang of the sauteed tomatoes and shallots combined with the sharp flavor of the gouda (and a little parmesan that I added) complimented the egg beautifully. Here’s how to make it…
1 small tomato chopped
1 small shallot chopped
1 1/2 tsp Worcestershire sauce
1/4 cup shredded aged gouda cheese
1/4 cup shredded parmesan cheese
Salt and pepper to taste
In a small pan, saute the tomatoes and shallots over medium-high heat for a few minutes or until the shallots soften and become translucent. Add Worcestershire sauce and a light sprinkle of salt and pepper and stir. Remove from heat. Place the tomatoes and shallots at the bottom of a ramekin (or mini le creuset if you happen to have one). Top with half of the gouda and half of the parmesan. Crack the egg on top of the cheese, tomatoes and shallots and top with remaining cheese. Bake at 400 degrees for about 25 minutes or until egg cooks but is still a little bit runny.