Romantic Breakfast

February 14, 2010 | Posted by Jennie

I kind of dropped the ball this Valentines Day as I was definitely unprepared. My husband and I agreed not to get each other anything today but I still wanted to do something nice, but with the Olympics happening in our home town, I got busy and distracted and forgot to pick something small up for Hubby.

I have to say I burst into tears when my very supportive husband surprised me with a touching pregnancy gift, Body Shop bathing salts and Shea butter body cream. Perfect for relaxing and pampering my soul…and I had nothing to surprise him with! I hated it! I love surprising people especially my husband.

So I had to come up with something romantic for brunch with whatever I had in the fridge, which isn’t much these busy days! But luckily I had family over for dinner the other night and had a few extra things on hand which definitely helped in my brunch planning.

When I think of romantic dishes I immediately think of creme brulee! I don’t know why, something about custard, spoons and ramekins. “What can I do that is similar to a creme brulee experience??” I have to say I’m really proud of what I came up with….

Ouefs pot de Creme

Ingredients:

4 Free Range Eggs
1 Cup diced grape tomatoes
4 cloves garlic (roasted) diced
3 Sun Dried Tomatoes diced
6-8 Black olives pitted and diced
Garlic Powder
Tbsp olive oil
Salt and Pepper
Handful of arugula (or baby spinach or other leafy green)
Shredded cheddar
Parmesan Cheese

Creme

1/3 cup sour cream
tsp of milk
tsp of Dijon mustard

Directions:

Preheat oven to 350 degrees. Warm a sauce pan with table spoon of veg oil. Toss peeled garlic cloves into oil and cook until roasted and browned and then dice. In a small bowl combine roasted garlic, tomatoes, olives, seasonings and olive oil. In a separate bowl combine the creme ingredients.

Assemble:

Divide tomato mixture evenly into 4 ramekins. Place a few pieces of arugula over the tomato mixture. Then add one egg over both layers. Top each egg with a spoon full of creme mixture and top with shredded cheese and then sprinkle with parmesan.

Place four ramekins into a small baking dish. Fill baking dish half way with boiling water and place dish in the oven. Bake for at least 10 minutes. Baking time will vary depending on your oven and the type of ramekin you are using. Keep an eye on the dish and wait for egg whites to thicken. Yolk should still be a bit runny.

** As this is my first time trying this recipe I do not have the exact time for baking this recipe. Because of the creme it is difficult to tell when the eggs are properly cooked. I think a good sign is when the eggs begin to puff up a little bit. So give yourself ample time for baking.

I also forgot to take a picture! Too bad because they were really pretty and they tasted amazing! Be sure to serve with toasted bread for dipping! I loved this and I know you will too!!