Tired of soup and sandwiches for lunch, I decided to try a new recipe for baked eggs. Since it’s still summer in Texas, I decided I’d use the microwave oven.
The recipe called for chives, parsley, and tarragon. Well, I had parsley, and I thought I had tarragon. I know I’d made a type of Hollandaise sauce with tarragon once, but I couldn’t find any tarragon. Maybe cilantro would do. For chives I substituted paprika to add color. Carefully, I measured out ½ tsp. of each and mixed that in a small bowl.
I put one pat of butter in each little ramekin, but didn’t want to add all the herbs and spice, so I divided half the amount among the four dishes and put them in the microwave for ten seconds to melt the butter.
I managed to crack each egg without breaking the yolk. I sprinkled each dish with pepper, added a tablespoon of milk and sprinkled a tablespoon of grated parmesan cheese over each one. Somewhere I’d read you should break the yolk before microwaving, but with all that stuff on top, I didn’t think it necessary.
The recipe said to bake twelve minutes. I have a 1250-watt microwave, so I set them to cook for half the time and started setting the table. I kept hearing little pops. When I opened the microwave door, I saw bits of herb crusted egg all over the oven and groaned.
To make things worse, the herbs tended to concentrate in spots, making some bites too spicy. I’m glad I hadn’t used all the herbs. My husband, bless his heart, ate his and said, “Please don’t try that again.”
After lunch, I gave that microwave a good cleaning and resolved to try a different egg recipe next time.