I enjoy cooking delicious food which is naturally gluten-free. I prefer using all natural ingredients without the use of gluten-free flours. This way, even those who are not accustomed to gluten-free foods are enjoying the meal with those on the restricted diet. You will enjoy the benefit of cooking everyone the same food at the same time!
Pass this recipe on to friends and family members who provide meals for you on special occasions. They will appreciate not having to buy any special gluten-free products because most of the ingredients will already be in their pantry!
Our family first tasted this delicious dish at a conference at Hume Lake Christian Camps. Everyone around the table raved over the eggs. The dish was rich and custard-like with the surprise of a perfectly cooked yolk inside. We couldn’t believe how yummy it was, and how simple the ingredients were. I couldn’t wait to make it at home.
1/2 t. butter
4 t. heavy whipping cream
freshly ground pepper and salt
2 T grated Parmesan cheese
Preheat your oven to 375. Place 4 ramekins on a baking sheet.
Coat 4 ramekins with melted butter.
Pour 1 t. heavy whipping cream into each ramekin.
Crack an egg into each ramekin, gently pushing the egg to the center of the dish.
Sprinkle each ramekin with grated Parmesan cheese.
Bake for 12-15 minutes. The edges will be set and the center will slightly jiggle.
Let stand for 2 to 3 minutes and serve.
For an extra kick we have enjoyed hot Chalula sauce in the cream. Or you may slip a piece of crisply crumbled bacon on the bottom of the dish before adding the egg.by