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Originally published Thursday, April 18, 2013 at 6:00 AM

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Recipe: Shirred Lemon Eggs

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Serves 2

Butter for the ramekins

4 tablespoons heavy cream, divided

1 teaspoon lemon zest

3 tablespoons grated Gouda cheese

2 eggs

Salt and pepper to taste

1½ teaspoons minced herbs (dried fines herbs or fresh parsley, oregano, tarragon, marjoram or thyme)

1. Preheat oven to 325 degrees. Butter 2 ramekins well and pour 1 tablespoon cream in each. Sprinkle ½ teaspoon lemon zest and 1½ tablespoons cheese over the cream in each ramekin. Salt and pepper to taste.

2. Crack 1 egg into a cup and carefully pour it into a ramekin (this is to assure that the egg yolk doesn’t break or have a spot on it; if it does, use another egg); repeat with remaining egg into second ramekin. Pour the remaining tablespoons of cream over the eggs. Scatter herbs over the top.

3. Bake for 12 to 16 minutes (about 15 minutes for the white to be cooked, but the yolk will still be soft and a bit runny).

Variations:

• Add lemon zest to the top of egg before it’s cooked.

• Add salsa or Asian chili sauce over eggs when they come out of the oven.

Prosciutto-wrapped: Place a paper-thin slice of prosciutto in each ramekin (cut to assure it fits the dish without overhanging) and bake for 10 minutes. Continue with recipe, first warming cream before adding it to ramekin. Add egg and seasoning.

Ham (or prosciutto) and mushrooms: Finely chop ham, mushrooms and scallions. Toss with a little Brie and place mixture in ramekins. Top with egg and additional cheese over egg and bake.

Florentine: Spread 1 tablespoon chopped cooked spinach on bottom of each ramekin. Top with egg and 1 tablespoon freshly grated Parmesan cheese.

Adapted by (Minneapolis) Star Tribune from “The Breakfast Book,” by Marion Cunningham

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