Huevos Hyacinth

Great cookbooks are no longer limited to the commissioned writings of famous chefs or household TV personalities. The democratization of the cookbook allows more people with a good story and recipe to get their works published.

I stumbled upon the Pioneer Woman’s blog while googling for Photoshop actions one afternoon, and I’ve been a devout fan since. Ree Drummond’s cookbook “The Pioneer Woman Cooks” was actually my first cookbook purchase in years. Worth it? I think so! Nothing like step-by-step photo tutorials of how to make some finger-licking, lip-smacking southern comfort cowboy food. Makes me want to take a trip down south to experience the real thing. Her food blog also offers countless recipes and gorgeous food photos to boot.

So I decided to try my hand at some of the dishes Pioneer Woman would serve to Marlboro Man and the kids. Nothing too heavy since I was still trying to get in shape for a Disney trip later in June (which, by the way, was fantastic fun. Didn’t actually go to any of the Disney parks but had a blast at Harry Potter World. More on that later).

Final choices? Huevos hyacinth for the appetizer and potato leek pizza for the main course. Can’t tear me away from the eggs or carbs 🙂

Ingredients:

2 thin slices ham or turkey
2 large eggs
2 tomato slices
Picante sauce (optional)
Butter
Salt
Black pepper
Crumbled goat cheese (or Monterey Jack)

Instructions:

1) Butter individual ramekins and place a piece of thinly sliced ham or turkey at the bottom. Add a tomato slice on top of the meat.

2) If you’re feeling spicy, use a couple tablespoons of picante sauce instead. I used both tomato slices and a few drops of Frank’s hot sauce.

3) Gently crack an egg over the top of each ramekin. Sprinkle lightly with salt and pepper.

4) Top each ramekin with ¼ cup grated cheese. Monterey Jack works nicely, but I used some of the leftover goat cheese from the potato leek pizza.

5) Broil for 2 to 4 minutes, removing when the yellow of the egg is still soft but not overly runny.

Serves two.

The egg whites came out too runny after 4 minutes, so I stuck the ramekins back under the broiler for a few more minutes. While tasty, I’m sad to say I wasn’t an immediate convert. There was too much liquid in my ramekin, a combination of the hardly-solidified egg white and juice from the tomato slice. Great flavor from the goat cheese and deli meat though. (Goat cheese, my new cheese love…)

Had much better results with the potato leek pizza though..here’s a preview of what’s to come next post:

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