Bob wrote:

> Joseph wrote:
>
> > Sometimes when i have overnight guests i take a muffin tin and push
> slices
> > of buttered bread into the tins to form a sort of bread cup and then
> toast
> > it in the oven, once the bread is lightly toasted a scattering of
> cheese,
> > diced ham, green onion, garlic, pinch of curry powder or any other
> > ingredients are placed in the toast cup and and egg or 2 broken into
> the
> > cup, the whole thing put back in the hot oven for 5 - 7 minutes and
> then
> > served with a nice sauce, my favorite for this being hollandaise.
>
> Sounds very good, and a good template for experimentation with
> different
> ingredients, e.g., crepes instead of bread, different stuff in the
> bottom,
> different sauces, and so forth. I'll have to try it sometime.

While i will put the diced meat in the bottom i usually sprinkle any
herbs or spices over the top even small slices of green onion and cheese
but either way works.

The French make a large bread bowl and stuff it with copious amounts of
things and the whole thing is then eaten. Back in the day we used to
spend a couple of days making 'trenchers' (iirc) for a local SCA annual
revel.

>
>
> > I used to have some German glass, lidded containers for boiling &
> serving
> > the eggs in that i really liked, one could add any small amount of
> > ingredients one liked and pop it into a pan of boiling water for a
> few
> > minutes and then serve in the container. Unfortunately they
> 'disappeared'
> > on a cross country move i once made.
> >
> > I am considering replacing them with a French ceramic version with a
> screw
> > top metal lid. I liked the German clear glass ones as you could
> actually
> > see the eggs inside and judge the doneness visually.
>
> Clear-but-pricy ones at Williams-Sonoma:
> http://makeashorterlink.com/?O5AE26E9B
>
> Bob

William's Sonoma is a type of store i wont patronize on Principe. It
just too over the top for me, a local restaurant supply house has some
of the French ceramic "cocottes" (sp?) on order for me, plain without
any decoration. Commercial versions with out the faux delft decoration.

Course it took me 6 months to get the local liquor store to begin to
stock Calvados so i am not holding my breath
---
JL