Whenever we go out to breakfast AJ always gets his eggs “over easy;” they are his favorite but the hardest to make at home. Because of his love for a gooey, runny yolk I have been wanting to make baked eggs with runny yolks for as long as I can remember. I never had any ramekins though so I tried not to think about it whenever I pulled the egg carton out in the morning. Finally, one day a few months ago I decided to just bite the bullet, buy the little dishes, and serve up some eggs. I don’t know why buying these tiny things was such a big deal but I am glad I finally did and promised AJ I would be making these more often, maybe even one day perfecting the “runny yolk” while trying. 

Baked Eggs with Tomato, Parmesan, and Basil
Makes 2

Ingredients
4 eggs
4 Tbsp of half and half
3 cherry tomatoes
2 Tbsp of fresh, parmesan cheese
4 basil leaves, chopped
salt and pepper
1 Tbsp butter

Directions
Preheat oven to 400°.
Add 2 Tbsp of half and half to a well buttered ramekin. Crack two eggs into the ramekin. Top with a few slices of tomato, Parmesan cheese  and sprinkle with basil. Add a pinch of salt and pepper and cook in the oven for 10-12 minutes for yolks that are a little bit runny or 15 minutes for firm yolks (cooking times based on 4,000 feet elevation).
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While at the family reunion, my brother-in-law had horchata to complement the Mexican style dinner they were serving. I am the biggest fan of Mexican food and the horchata was one of the best I’d ever tried. After we got home I was remembering the milky, smooth taste and decided I wanted to make some of my own.
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Horchata

Ingredients

2/3 cup of white rice
3 cups of warm water
One 2-inch cinnamon stick
3/4 to 1 cup of sugar
2 cups of rice milk or regular milk
Ground cinnamon, for serving
Directions
In a blender, grind the rice so it is in fine pieces, roughly the consistency of very coarse polenta. (If your blender won’t go that fine, that’s okay and just break up the rice as much as possible.)
Transfer the rice to a bowl then pour warm water over it and add the cinnamon stick. Cover and refrigerate at least eight hours, but preferably overnight.
Pluck out the cinnamon stick then puree the rice and water until it’s as smooth as possible. Strain the mixture through a sieve lined with a few layers of cheesecloth, squeezing it relatively firmly to extract as much of the rice flavor as possible.
Stir in the sugar and milk, mixing until the sugar is dissolved. Taste, and adjust sweetness, if necessary. Refrigerate until completely chilled. Serve over ice with a sprinkling of ground cinnamon on top. Store in the refrigerator for up to four days.
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