Feeding Yourself
So many great food minds (Deborah Madison, MFK Fisher, our own Samantha Wallace in edible Upcountry’s early days) have written about the pleasures of eating alone. Cooking for yourself is another, par...
This is one of those snackish sorts of dishes that complements your tomato salad (or sandwich), your cheese plate, but definitely wants bread for dipping. Recently, my friend Mamie was dining solo in an old-school family Italian restaurant in Brooklyn. Her bread was delivered, untoasted, with a thick coat of butter and topped with anchovies. That’s a beautiful partner here, too.
Ingredients
SERVINGS: 1 Serving(s)
- 1 tablespoon unsalted butter
- 1 scallion, minced
- few leaves of parsley or basil, minced
- 1 egg
- 1-2 tablespoons cream (or half and half)
- Kosher salt and freshly ground black pepper
Preparation
Preheat over to 400°.
Heat butter in a small frying pan over low heat and cook scallion gently until tender. Add herbs. Scrape into a small custard cup, coated the bottom well. Break egg into center of the cup, and pour enough cream to just cover the white. Sprinkle with salt and pepper.
Place cup in the center of the oven and bake until whites are set, 10-13 minutes.
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