nancynall.com » What’s for lunch?
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What’s for lunch?

One of my New Year’s res­o­lu­tions: Make the noon meal more than half a peanut-butter sand­wich eaten stand­ing up at the sink, but at the same time, don’t go men­tal over it or nothin’. Day one was a smash­ing suc­cess, thanks to Mark Bittman’s help­ful sug­ges­tion: Baked eggs. (Link warn­ing for dial-ups: Video.)

Take two ramekins — or one, if you’re just mak­ing a snack — but­ter or oil the inside, and put a few tasty things in there. I used a paper-thin slice of pro­sciutto and a few spinach leaves. Break an egg over the top. Salt, pep­per, and bake for 12 – 15 min­utes in a 375-degree oven.

Yum.

Posted on Wednesday, January 2nd, 2008 at 1:33 pm
in Same ol' same ol'.

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9 responses to
“What’s for lunch?”

  1. Dorothy said on January 2nd, 2008 at 3:25 pm

    Oh my but that sounds good. Might have to have that for lunch tomorrow!

  2. LAMary said on January 2nd, 2008 at 4:09 pm

    Now that the great Cholula sauce drought has ended, I’ve been eat­ing scram­bled eggs with Cholula for either lunch or break­fast a lot. I know Danny and I men­tioned Cholula sauce here once and noted its dis­ap­pear­ance from Costco shelves. It’s back, won­der­ful as ever.

  3. Danny said on January 2nd, 2008 at 5:10 pm

    Mary, funny you should men­tion it, ‘cuz I’ve been doing the same lately. In fact, I made myself an onion/asparagus scram­ble this morn­ing and Chlolula was the topper.

    I’m still order­ing it from the com­pany web­site direct. I’ve been too lazy to go search­ing for some­thing that is a de facto com­mod­ity. If we run out at my house, there’s a problem.

  4. jcburns said on January 2nd, 2008 at 5:38 pm

    So that’s how you spell ‘ramekins.’ And by the way, we saw no Cholula sauce when we spent sev­eral nights in Cholula. Salsa Cat­sup, though.

  5. MichaelG said on January 3rd, 2008 at 8:55 am

    I buy it off the shelf at Safe­way here in Sac­town. I don’t like to buy too big a bot­tle because I think it goes off after a time. I like the illu­sion of freshness.

  6. Danny said on January 3rd, 2008 at 9:53 am

    Right, Michael. I tend toward the 5 oz bot­tles myself.

  7. Jeff said on January 3rd, 2008 at 9:00 pm

    Tabasco goes bad, but Cholula just gets more piquant (IMO); Nancy, try a tor­tilla on a cookie sheet, a ring of shred­ded (low-fat) cheese, and break an egg in the cen­ter — 12 – 15 min. in 375 oven. Top with Pace picante, eat by hand or with fork if you’re wear­ing a white shirt…blouse, whatever.

  8. basset said on January 4th, 2008 at 1:52 am

    we just found a toaster at Tar­get with a lit­tle egg-cooking cup on the end, throw in some sausage and you can have home­made McMuffins .

    one quick way to do break­fast, though… squirt some spray-can veg­etable oil in a ceramic teacup, break an egg in there, put plas­tic wrap over the top, poke a cou­ple holes for air escape and microwave it. get the egg just a lit­tle runny (what Jesco would call a “sloppy, slimy aig”), tip it out on a piece of toast, and you’re all set.

  9. LAMary said on January 4th, 2008 at 6:29 pm

    With four Cholula enthu­si­astists in one house, the large bot­tles get used up quickly.

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