My partner for this month's Secret Recipe Club was Stephanie of Ground Cherry. Stephanie focuses both on sustainable cooking and on recipes intended for one person. I really liked this idea, since I'm often on my own for breakfast and lunch - while cereal, leftovers, and sandwiches are always good options, sometimes it's nice to cook up something special just for myself!
This simple baked egg dish is the perfect way to transform leftovers into a new dish. You can use whatever leftover veggies you have on hand - I know I always tend to have little bits of roasted vegetables or half a pepper in the fridge that didn't make it into dinner. A fresh egg goes on top - as Stephanie points out in her instructions for this recipe, you really want to go for the best egg you can since the ingredients here are simple. Luckily I made this while visiting my parents, so I scored one fresh from the farm down the road! I recommend cooking this so the yolk stays at least a little runny - once you break it with your fork, it will run all over the veggies and create a creamy sauce. This was a really delicious and filling breakfast - the only thing I would add next time is a spoonful of salsa on top!
Baked Egg over Veggies (adapted from Ground Cherry, original recipe here)
Serves 1, easily multiplied
A bit of softened butter
1/2 to 1 cup leftover veggies (I used sweet corn and green pepper)
Salt and pepper (or seasoning salt - I used one with thyme and lemon)
1 fresh egg
1. Preheat the oven to 375 degrees. Grease a medium custard cup generously with butter.
2. Add the veggies to the custard cup, and season with salt and pepper or seasoning salt. Carefully crack the egg over the vegetables. Season with a bit more salt and pepper or seasoning salt.
3. Bake about 15 minutes for a softer yolk and about 20 minutes for a hard yolk (for me, it was just perfect at 17 minutes).