1 teaspoon fresh bread crumbs , enough to cover the bottom of your ramekin
2-3 slices Swiss cheese
1 slice tomato
2 slices fresh mushroom
1 tablespoon heavy cream, half and half or heavy yogurt
Parmesan cheese (as much as desired)
Grease a 1 cup ramekin or custard cup with butter or spray with non-stick coating. Sprinkle the bread crumbs over the bottom. Arrange the cheese in the ramekin so that it reaches up the sides of the dish, forming a cup shape. Insert the tomato slice into the cheese cup and break the egg being careful to neatly drop it into the center of the cup on top of the tomato. Carefully place the mushroom slices on top of the egg and drizzle with cream. Finally, sprinkle with Parmesan cheese to the top of the ramekin.
Place the ramekin(s) in a preheated 350 degree oven and bake for 15-20 minutes, or until egg is firm.
Makes 1 serving
Tips and Tricks:
Use crusts left over from french toast or garlic bread french loaf to make the bread crumbs.
Freshly grated Parmesan cheese will give the best texture and flavor.
Use toasted, dried bread crumbs for a crunchier bottom.
Lightly sprinkle with chopped parsley, bacon and or salsa (as picante (hot) as you like) for variety and guest options.
This is an easy dish to prepare and serve to an odd (as in uneven) number of guests.