Ingredients with Measurements:
- 4 eggs
- 1/4 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup of Fios de Ovos (Portuguese egg threads)
Special equipment needed:
- 4 ramekins
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Grease the ramekins with butter or cooking spray.
3. Crack one egg into each ramekin.
4. Pour 1 tablespoon of heavy cream over each egg.
5. Sprinkle 1 tablespoon of grated Parmesan cheese over each egg.
6. Season with salt and pepper to taste.
7. Place the ramekins on a baking sheet.
8. Bake for 10-12 minutes or until the egg whites are set and the yolks are still runny.
9. In the meantime, prepare the Fios de Ovos by heating a small non-stick pan over medium heat.
10. Pour the Fios de Ovos into the pan and stir constantly until they turn golden brown.
11. Remove from heat and set aside.
12. Once the eggs are done, remove from the oven and sprinkle the Fios de Ovos over each ramekin.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 187
Fat: 15g
Protein: 11g
Carbohydrates: 1g
Fiber: 0g
Sugar: 1g
Sodium: 292mg
Substitutions for ingredients:
- Heavy cream: Half-and-half, whole milk, or coconut cream can be used instead.
- Parmesan cheese: Pecorino Romano, Asiago, or Gouda can be used instead.
- Fios de Ovos: Shredded phyllo dough, crispy noodles, or fried onions can be used instead.
Variations:
- Add chopped herbs such as parsley, chives, or basil to the eggs before baking.
- Add cooked bacon, ham, or sausage to the eggs before baking.
- Use different types of cheese such as cheddar, feta, or blue cheese.
- Add sautéed mushrooms, onions, or spinach to the eggs before baking.
Tips and tricks:
- Make sure to grease the ramekins well to prevent the eggs from sticking.
- Use fresh eggs for the best results.
- Do not overcook the eggs, as the yolks should still be runny.
- Serve immediately after baking for the best taste and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the baked eggs in the ramekins on a plate with a side of toast or salad.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika.
Pairings:
Pair with a glass of orange juice or a cup of coffee.
Suggested side dishes:
Toast, salad, or roasted vegetables.
Troubleshooting advice:
- If the eggs are not cooked enough, return to the oven for an additional 1-2 minutes.
- If the eggs are overcooked, reduce the baking time next time.
Food safety advice:
- Make sure to use fresh eggs and cook them thoroughly.
- Store leftovers in the refrigerator and reheat until heated through.
Food history:
Fios de Ovos is a traditional Portuguese dessert made from egg yolks and sugar. It is often used as a garnish for cakes and pastries.
Flavor profiles:
Creamy, savory, salty, and slightly sweet.
Serving suggestions:
Serve for breakfast, brunch, or as a light lunch or dinner.
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Region: Portuguese