Suggested toppings
Crumbled bacon, sautéed or slow roasted cherry tomatoes
You might need to buy:
- whole milk
- unbleached all-purpose flour
- Worcestershire sauce
- dry mustard
- Tabasco sauce
- Kosher salt
- elbow macaroni
- Freshly ground black pepper
You might need to buy:
- unsalted butter
- unbleached all-purpose flour
- whole milk
- freshly grated nutmeg
- Salt and freshly ground black pepper
- finely chopped fresh sage
- dry white wine
- grated Västerbotten or Parmesan cheese
You might need to buy:
- butter
- orzo
- cream
- grated Parmesan cheese
- frozen peas
- salt and pepper
You might need to buy:
- 8oz Package of Mushrooms
- Fresh Lemon Juice
- Olive Oil
- White Wine
You might need to buy:
- heavy cream
- cultured buttermilk
Don’t attempt this recipe if your oven isn’t well-insulated (that is, if it’s extremely hot to the touch when it’s in use). Since ovens vary in their insulation, to be safe, you may want to rig up a probe thermometer or other oven-safe thermometer you can read without opening the oven door, and pull the roast out if it reaches the desired degree of doneness early.
You might need to buy:
- Flour
- Salt & freshly ground black pepper
You might need to buy:
- half-and-half
- superfine sugar
- sparkling wine or Champagne*
You might need to buy:
- crushed red pepper flakes
- garlic powder
- onion powder
- sugar
- paprika
- salt
- chili powder
- vegetable oil
Take care not to overcook, it is easy to do! When you remove the eggs from the oven, they will continue to cook as they sit. Serve immediately, with a good helping of warm, crusty bread.
You might need to buy:
- eggs
- butter for ramekins
- {options to dress up the eggs}
- cheese
- ham
- sauteed mushrooms
- chives
- scallions
- salsa