Monday, January 6, 2014

- Eggs a la Wentzville

Meliss made us a wonderful concoction last fall, but I couldn't remember the recipe. When asked for a repeat, here's what she texted:

     "Buttered ramekin, one egg, splash of cream, grated parm, 
       bake 350 for 15 minutes, then top with prosciutto"

I'm glad to see she's working in the family tradition of not being overly rigid when it comes to directions. However, as has been well-documented in the past, I never met a recipe that I didn't change. In this case, after getting clarification on cooking the prosciutto, to wit:

     "Just in a smidge of butter in frying pan"

I decided to freestyle by substituting speck (a smoked prosciutto well worth tracking down) and a generous dose of freshly ground pepper. 

This was the end result, which inspired Don to suggest a spoon rather than a fork as the utensil of choice ... 

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