Sunday, June 13, 2010

World of Warcraft Cooking Guide: Herb Baked Egg

Mmmm breakfast.  Of course, breakfast isn't just for the morning, it's good any time. And Eggs are one of the greatest foods for how well they pair with so much.  Baked eggs, also called Shirred Eggs, are a great way to do a lot of eggs for a number of people, seeing as how they are put in the oven.   So, with no further ado, the next World of Warcraft Recipe in my list.

World of Warcraft Recipe:
1 small egg
1 mild spices

Crimson Coat Chef's Recipe:
1 medium sized vine ripened tomato
1 Large chicken egg
1/2 teaspoon Cilantro, chopped (or substitute Parsley)
1 Tablespoon shallot, minced
1 Tablespoon green pepper, minced
Salt and pepper to taste

So, why did I make this in a tomato you ask? Because, I can so easily envision my little gnome mage sitting down to enjoy the portable goodness of this baked egg. Okay, so maybe she used cherry tomatoes and a quail egg, she is a gnome hors d'oeuvre size is more then enough. 

Now of course, your quantities are going to vary by how many eggs you are making. So lets get prepared.
Preheat your oven to 400F.
Take your tomato, cut the top off, about 4cm down, so that you expose the center seeds.  Scoop those out and discard, or save for use in stocks.  Take a thin slice off the bottom of your tomato, just to make sure it sits level in your pan. And, do use a pan, sometimes baked tomatoes get a tad messy even with their guts removed.
In a fry pan over medium heat, sweat your shallot and green pepper with a touch of salt and oil of choice. Remove from the heat and add your cilantro. 
Spoon your shallot, pepper mixture into the bottom of your tomato. 
Crack an egg into the tomato on top of the mixture, season with some salt and pepper. Eggs -always- need a bit of salt.
And pop that into your preheated oven for about 10 minutes. A little more or a little less depending on how you like your eggs cooked.

Tip of the Day: Cilantro is a potent herb, a little goes a long way but like all of the delicate leafy herbs it's also volatile, meaning that a little heat brings out it's best properties, but over heating, does it no favours.

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