guilt-laden egg cups

As a rule of thumb when we cook for the two of us we don’t cook meat and generally we cook pretty nutritious and healthy food. Every once in a blue moon our rube roots come clawing through and WE CRAVE PERKINS. Yes, you heard me. At Perkins they have a cure for your hangover: processed foods laden with butter, bacon and fat. When my cousins from India were in the States for our wedding, we took them to this monument to American exceptionalism and together we ate our way through home fries and hash browns on many a hungover morning (it was a long week of celebrations).   Last Sunday P and I got sentimental for those breakfasts with my cousins and lamented that there was no Perkins in South Africa. Fear not, I told him. I too, can cook like a Perkins chef.
GUILT LADEN EGG CUPS:
2 small potatoes, grated
1/2 onion, diced very small
4 eggs
4 strips of bacon or 2 tbls of lardons
2 tbls of romano cheese, grated
salt, pepper and pimente to taste
2 ramekins or oven proof bowls
Preheat the oven to it’s max temp. Squeeze most of the moisture out of the grated potatoes  by putting them in between two paper towls and pressing down. Mix them in a bowl with the onions and salt. Divide between your two ramekins and throw into the oven for approx half an hour. While they’re in the oven, fry your bacon and save the bacon fat. Cut up your bacon into small bits and set aside. Using an oven mitt and being very careful take the ramekins out of the oven, pour some bacon fat into each one and replace into the oven. Now fry your eggs, sunny side up. When the potatoes are done take them out of the oven, dividing evenly add a layer of bacon pieces, then a layer of eggs (2 for each). Sprinkle on cheese and some salt, and return to the oven to melt cheese for about 2 minutes. Sprinkle with pimente and enjoy with some hot sauce and feel like you’re in America (if you’re not ).

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