Dec 8, 2014

Thousand Island Eggs

Thousand Island Eggs

Simple recipes rock my world. Especially when it comes to comfort food. This one takes hardly any time to prepare or cook, only needs a handful simple ingredients and has a phenomenal outcome every time.

It belongs to the legendary Maya Angelou, God bless her soul, who wasn’t only an iconic poet, author and professor who used her voice to inspire and educate, but what many people don’t know is that she also published several cookbooks.

Magnificent cookbooks that take you on a tour through her childhood in Stamps, Arkansas, where she lived with her grandmother. The recipes are simple and heartwarming. It’s comfort food for body and soul.

Eggs cooked in a creamy, tangy sauce. How good does it get? Even better! You see, you whip these up in under 20 minutes, if you don’t count having to warm up the oven.

I made no adjustment to the ingredients whatsoever. The recipe is perfect as is.

 

Ingredients:

4 large eggs
1/2 cup sour cream or creme fraiche
1/4 cup stuffed olives, chopped
4 tbsp ketchup
1 tbsp chopped chives
pinch of garlic salt
1/2 tsp salt
1/4 tsp black pepper
dash of hot pepper sauce
4 tsp butter

Directions:

 
Preheat your oven to 180Cº (355Fº). You’ll also need 4 ramekins for this recipe.
 

Grab a big bowl and add the sour cream along with the olives. I made it even simpler for myself and bought pre-sliced olives.
Thousand Island Eggs

Add the ketchup, chives, garlic salt, salt, pepper and a dash of hot sauce (mine was Louisiana hot sauce).
Thousand Island Eggs

Whisk well and taste. Man, I love this sauce! Give me a spoon and I’m all set.
Thousand Island Eggs

Put a tsp butter in all ramekins. Place them in the oven until the butter is hot, this will go fast!
Thousand Island Eggs

Break the eggs into the ramekins and work fast, the cooking process will start immediately!
Thousand Island Eggs

Divide the sauce over the four ramekins and place them in the oven.
Thousand Island Eggs

 
The book says to cook the eggs for 15 to 20 minutes—I like my egg yolks runny, so I stuck to somewhere around 13 minutes until the egg white was set but the yolk still runny. Garnish with a little extra chives and some freshly cracked black pepper. Serve with lots of toast or crusty bread!
 

Dear Miss Angelou, your light is sorely missed but your words live on.
Thousand Island Eggs

Thousand Island Eggs
Ingredients
    4 large eggs
    1/2 cup sour cream or creme fraiche
    1/4 cup stuffed olives, chopped
    4 tbsp ketchup
    1 tbsp chopped chives
    pinch of garlic salt
    1/2 tsp salt
    1/4 tsp black pepper
    dash of hot pepper sauce
    4 tsp butter

Directions
    Preheat your oven to 180Cº (355Fº). You’ll also need 4 ramekins for this recipe. Grab a big bowl and add the sour cream along with the olives. Add the ketchup, chives, garlic salt, salt, pepper and a dash of hot sauce (mine was Louisiana hot sauce) and whisk well.

    Put a tsp butter in all ramekins. Place them in the oven until the butter is hot, this will go fast! Break the eggs into the ramekins and work fast, the cooking process will start immediately! Divide the sauce over the four ramekins and place them in the oven.

    The book says to cook the eggs for 15 to 20 minutes—I like my egg yolks runny, so I stuck to somewhere around 13 minutes until the egg white was set but the yolk still runny. Garnish with a little extra chives and some freshly cracked black pepper. Serve with lots of toast or crusty bread!

Meal type: Breakfast, light lunch
Servings: 4
Copyright: © kayotickitchen.com
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