Gourmet food from a cook

- Posted on Apr 24, 2013 - 02:31 PM


(Serves one for the eggs, 4-6 for the sauce)

2 eggs

2 tsp. salted butter, melted

2 tsp. heavy cream

¼ tsp. fresh dill (1/8 tsp. dried dill)

Pinch salt

Pinch black pepper

2 Tbs. shredded Havarti cheese

Preheat oven to 400°F. In a 6-8 oz. baking ramekin, brush melted butter to coat sides and bottom. Add heavy cream. Crack both eggs, being careful not to break yolks. Sprinkle in salt and pepper. Sprinkle in cheese, and top with dill. Place in oven for approximately 12-14 minutes or until eggs are just barely set. Allow to cool for 5 minutes before serving. The dish and eggs will still be very hot.

For the sauce

1 medium red bell pepper

2 tsp. salted butter

2 Tbs. Chardonnay

¼ c. heavy cream

Pinch of salt

½ lb. fresh lump crabmeat

Roast pepper until completely black over open flame on grill or gas stove. (You may also place under a broiler in the oven.) Allow to cool for 5-10 minutes and remove blackened peel under slowly running cool water. Roughly chop pepper and sauté in butter in a small skillet for 5 minutes over medium heat. Add Chardonnay and reduce heat to medium low. Cook for 2-3 minutes. Place pepper mixture in food processor or blender. Add heavy cream and salt, and purée until smooth. Gently reheat on stovetop over low heat—do not allow to boil. Add crabmeat to warm through. Serve warm sauce over baked eggs and serve immediately.