Shirred Egg in Pinto Beans

Janice Joy Miller

By
@earth2joy

I'm mildly allergic to eggs - just uncooked egg albumin, really. Meringue, egg white frosting, that sort of thing. But as long as it's cooked through, it's not terribly bad. I can suffer through an itchy tongue for this delicious dish. There are many variations of shirred eggs, including with creamed spinach. They're a great brunch item - relatively easy to prepare.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
1
Prep:
5 Min
Cook:
20 Min
Method:
Bake

Ingredients

1/2 c
leftover cooked pinto beans (see recipe)
1 large
egg
1 oz
gruyere cheese, grated
1 pinch
cayenne pepper
1 dash(es)
salt

Step-By-Step

1Preheat oven to 375 F.
2Put cold leftover beans in a 12 ounce straight sided ramekin.
3Place beans in oven until just warmed - about 10 minutes.
4Remove from oven, and create a well in the center of beans.
5Crack open egg and place in center of well.
6Sprinkle with salt & cayenne, then with grated cheese.
7Bake at 375 F for about 10 to 12 minutes until white is set and yolk is creamy. It will jiggle just a little in the middle when it's done.
8Serve with habanero cheddar cornbread.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom