This one was a winner. Sage is a wonderfully rich herb on its own. But pair it with blue cheese, which I had leftover, and then add in some alium and chewy rosemary sourdough, and the taste sort of hits you in the face (in a good way), and then lingers on your tongue. This pairing actually got better halfway through.
Tip: Eggs are really picky when you get them in the oven, and so it’s good to perfect the baked egg technique through careful consideration of your oven conditions. Once you’ve got it just right (I don’t yet), take note of the placing of the wire rack, the oven temp, the size of the ramekin and depth of the dish, and how far you slide it in. This one sort of blistered the yokes on the top, but was still runny (phew). There’s nothing more terrible than a solid yoke.
2 large eggs
1 tablespoon extra virgin olive oil (or, if you’re feeling frisky, some leftover animal fat – I used bacon)
1/2 shallot, minced
1 clove garlic, minced
2 tablespoons of crumbled blue cheese
A handful of rosemary leaves, chiffonade and then coarsely chopped
A few turns of fresh nutmeg
2-3 slices of sourdough bread, toasted
Set the oven to 400 and make sure the rack is in the middle. Heat the oil on medium-high and saute the shallot and garlic until starting to turn, a couple of minutes. Add in the sage and saute a couple minutes More. Salt and pepper and remove from heat. Line the bread on the bottom of the ramekin. Top with the sage and alium. Crumble the blue cheese around the edges, leaving space in the middle for the two eggs. Crack the eggs in the holes left on either side. Crack pepper and nutmeg over the top, and place in the oven for 12-15 minutes until the whites color but the eggs are still runny. Serve immediately.
UPDATE: Add Black Mission Figs and rosemary, mmmmm. The sweetness of the figs makes for an even richer contrast to the creamy, woodsy blue cheese.