Lemon-Dill Cream Baked Egg

I came up with this recipe when I was wanting to make a fast, easy, and delicious breakfast for myself. This was the result, and it was absolutely fantastic. It is fresh, flavorful, and perfect for those mornings when you have a little more ambition than to just pour cereal into a bowl. This is going to be your new favorite breakfast. If you are serving for more than just 1, size up the recipe accordingly.

Serves: 1

Time: 15 minutes

Ingredients:

• 1 tbsp melted butter

• 1/4 tsp minced garlic

• 1 tbsp finely chopped dill

• 1/2 tsp lemon zest

• 1/2 tsp lemon juice

• 1 large egg

• 1-2 tbsp heavy cream

• salt and freshly cracked black pepper to taste

• crusty bread for serving

Method:

1. Preheat oven to 400°F.

2. In a 6 oz. ramekin or cocotte (I used a Le Creuset mini cocotte) add the melted butter, garlic, dill, lemon zest, and lemon juice. Stir until well combined.

3. Crack an egg over the top of the lemon-dill mixture. Pour heavy cream over the whites of the egg, just until it is all covered (start with 1 tbsp, add more if needed. I tend to use 1 1/2 tbsp). Sprinkle with salt and freshly cracked black pepper to taste.

4. Bake uncovered for 9-12 minutes, or until the whites of the egg are set. Let cool slightly, and serve with a good slice of sourdough bread. Enjoy!