Famous Julie and Papa Steed are smart people.
They decided when all of us kids were really young that neither of them would ever tell or hint at the fact that they didn’t like a certain food.
I actually didn’t find out that Papa Steed doesn’t like eggs until I was probably 23 years old.
The funny part is that I don’t like eggs either. Like father, like daughter I suppose.
The crazy thing? I LOVE THESE EGGS. I love them. I can’t get enough of them.
They have an awesome mix of slightly salty, totally melty cheese on top of warmed cream. The fresh chives sprinkled over the top add the perfect amount of fresh bitterness… they seriously just send it right over the edge. I can’t even explain. You just need to make.
So… I would love to know who the first person was that decided to crack open an egg and eat it.
Was there some dude somewhere who was like… starving to death?? There he was, on the brink of death when he thought to himself, “If I don’t eat that white thing that just popped out of that chicken’s butt… this could be the end.”
And the egg was discovered.
That’s the only way I can possibly fathom that anybody could have discovered that eggs were edible.
And cow’s milk?
Don’t even get me started.
- 4 large eggs
- 4 tablespoons heavy cream, separated
- 8 tablespoons romano cheese, separated
- 8 tablespoons parmesan cheese, separated
- 3-4 fresh chives, minced
- salt & pepper, to taste
- Preheat oven to 350° F.
- Spray four ramekins with non-stick cooking spray. Crack one egg into each prepared ramekin. Over each egg put 1 tablespoon heavy cream, 2 tablespoons of romano cheese, 2 tablespoons of parmesan cheese and salt to taste.
- Bake for 12-15 minutes if you prefer a runny yolk or a few minutes longer if you want them more well done. Take them out of the oven and sprinkle fresh chives and freshly cracked black pepper over top. Serve immediately.
I’ll never look at an egg the same way again.
OH… and all of my ketopia friends… this is your go-to snack for the rest of your life. It’s that good.