Shirred Egg in Pinto Beans
By
Janice Joy Miller
@earth2joy
6
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.
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
How to Make Shirred Egg in Pinto Beans
- 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.
