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 cleftover cooked pinto beans (see recipe)
-
1 largeegg
-
1 ozgruyere cheese, grated
-
1 pinchcayenne pepper
-
1 dash(es)salt
How to Make Shirred Egg in Pinto Beans
- Preheat oven to 375 F.
- Put cold leftover beans in a 12 ounce straight sided ramekin.
- Place beans in oven until just warmed - about 10 minutes.
- Remove from oven, and create a well in the center of beans.
- Crack open egg and place in center of well.
- Sprinkle with salt & cayenne, then with grated cheese.
- Bake 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.
- Serve with habanero cheddar cornbread.
