The incredible edible

This week's IHCC theme is Breakfast in Bed, which seems to be just perfect for everyone. Reading through some of the other group members' posts, breakfast appears to be the favorite meal of the day. While I wouldn't go quite that far (I mean honestly, I eat all day long, so why discriminate?) I do dig breakfast foods. Really dig them. As a kid we sometimes had breakfast for dinner (I remember thinking it was such an awesome surprise to get pancakes at night, but now I know it was more like my mom was tired and my dad was too much of a douche to cook) which I still love as much as Turk. Living in Germany, I really missed American-style-egg-and-bacon-with-a-side-of-potatoes-and-pancakes affairs, but I learned that I could survive on brotchen and cheese. That is as long as I could find Quark Tasche at the train station. It's one of the few (ok, the VERY few) foods I miss from Deutschland! Despite my adoration for huge calorie laden breakfasts, I'm really a simple gal (not to be confused with a "young gal living on a single income"). I make tons of eggs, so this recipe was a no brainer.

I wasn't really prepared for how long this sucker would take to cook, though. See, I don't DO runny eggs. The idea of undercooked egg whites makes me want to barf, and watching someone dip toast in egg yolk? Retched. So I had a bit of an issue with opening the oven after 15 minutes to find liquid egg goo floating in a ramekin pool. I let this little guy cook another ten minutes and ended up with a not so pretty and still kind of scary egg. I was daring and took a bite. I kind of died a little. I may have rolled my eyes up into my head. It was that good. Little pot of breakfast heaven my friends. Make yours with a side of toast to soak up the cream in the bottom and you won't be disappointed.

Baked Eggs with Everything but the Kitchen Sink
Adapted from Mark Bittman's recipe for Baked Eggs with Tomato and Prosciutto

Ingredients to serve one:
1 egg, plus 1 egg white
1 Tbls. heavy cream
1 slice of tomato
1 slice of prosciutto
1/4 cup baby spinach leaves, julienned
1 tsp. pesto
parmesan cheese
salt and pepper

Preparation:
Preheat oven to 375 degrees. Grease a ramekin. Layer tomato, spinach and prosciutto in the bottom of the ramekin. Pour cream over and add egg. Season with salt and pepper and place on a baking sheet in the center of the oven. Bake 15 minutes or longer if you prefer a harder cooked egg. Top with parmesan cheese.

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