Shirred Eggs with Jalapeno Oil

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Crack 1 egg into each ramekin.

3. 3

   Divide the cream over each egg, until the egg is covered.

4. 4

   Add salt and pepper, to taste and sprinkle with the Parmesan.

5. 5

   Arrange the ramekins on a sheet tray and put into the oven.

6. 6

   Bake for about 10 minutes.

7. 7

   While the eggs are baking, add the jalapeno and the olive oil to a blender, and blend on high until the olive oil is a vibrant green, about 3 to 5 minutes.

8. 8

   Remove the mixture from the blender, and if possible, pour the oil through a strainer, into a bowl, to purify.

9. 9

   The last minute of baking the eggs, set the oven to broil, and allow the heat to blast the top of the eggs, adding a little brown to the surface.

10. 10

    Remove the eggs from the oven, and let sit for about 5 to 8 minutes.

11. 11

    Before serving, drizzle a small amount of the jalapeno oil on the top of each egg.

12. 12

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

13. 13

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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