This dish can be cooled and still enjoyed. Simply warm the egg in a microwave for 30 seconds and serve with a few tablespoons of cooked vegetables or a few thick slices of salted ripe tomatoes drizzled with balsamic vinegar. This dish is excellent for a midnight snack, or early morning breakfast.
Recipe information
Yield
serves 4. serving size: 1 ramekin.
Ingredients
Preparation
Step 1
Mix together the sour cream, olives, chives, ketchup, garlic salt, hot pepper sauce, salt, and pepper in a medium bowl.
Step 2
Preheat the oven to 400°F.
Step 3
Put 1 teaspoon butter in each of four ramekins or baking cups, and put the ramekins in the oven to melt the butter quickly.
Step 4
Remove the ramekins, and break 1 raw egg into each (the eggs will begin to cook immediately). Pour the sour cream mixture, evenly divided, over the eggs, and place in the oven. Bake for 15 to 20 minutes, until set.
