Transcendent eggs

Okay my friends, this is going to be a quickie because I have a Packer playoff game to get ready to watch, but I made something so delicious for breakfast this morning (afternoon technically) that I feel that I need to share it right away. I don’t think that I have ever seen Dan so excited about something that I have made to eat before- he even declared that it transcended eggs and cheese and became a “miracle.” Whoa.

My mom got this recipe from her college roomate and it is called “Baked Roquefort Eggs.” My mom would make them for me when I was growing up when I begged her to… they are not the healthiest, but so delicious!

Ready to go into the oven

Here is how my mom wrote the recipe in the cookbook that she made for me about 10 years ago: “You need an oven proof dish- custard cup size. I put about a tablespoon of butter in the dish. Add 1/4 teaspoon spaghetti sauce seasoning. Then I put this in the oven briefly until it melts. Then crumble bleu cheese or roquefort cheese (amount is your choice) into the melted butter. Crack the egg and add it to the dish. Put a little more butter on the top (optional), salt and pepper and let it bake 10-12 minutes in a hot 450 degree oven. The 12 minute time will give you a hard yolk. This is good with toast.”

When I woke up this morning I knew that I wanted to make these for breakfast- Dan gave me four custard-size dishes for Christmas for the purpose of making these eggs- but I had neither bleu cheese nor spaghetti sauce seasoning. Instead of running to the store, I decided to adapt the recipe. My first instinct was to use a hard parmesan cheese that I had purchased at the Willy Street C0-op. Then I grabbed a softer white cheese and pondered that for a moment before finding a container of shredded parmesan that my mom had left behind in our refrigerator. Upon discovering that the shredded cheese was from Illinois I disgustingly put it back in the fridge- you do not use cheese from Illinois on Packer game day. Searching further I opened some moldy-looking feta (when my mom comes for Christmas from Oklahoma she brings the contents of her refrigerator to merge with our fridge here and always leaves me some goodies behind), threw it away and returned to my original plan of the Wisconsin parmesan cheese. It was a good call. Instead of the spaghetti sauce seasoning, I found some Country French Vinagrette seasoning from Penzey’s Spices. Other than that, I followed the recipe exactly as written (except I used about half the amount of butter).

Ready to eat

We enjoyed these eggs with a piece of whole wheat toast, as my mom suggested, and coffee. Cue Dan declaring theΒ bitΒ about these eggs transcending food. Yum. I am off for a quick run to burn off some of that butter and then it is Packer time. Go Pack Go. Happy Sunday!

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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