August 9, 2008

Cooking for one...

on a drowsy Tuesday night can still be simple, creative, and delicious. I've always been quite an advocate of baked anything (usually something sugary that satisfies my sweet tooth), but for once, I used to oven for something savory--an Asian style baked egg. This particular baked egg is much healthier because it cuts out the fattening cheeses (sorry) and relies on bonito fish stock and soy sauce to give it nice flavor.

Fresh from the oven, ya?

An aerial shot.

I love gooey yolks.

Japanese Baked Egg

1/2 teaspoon Japanese Chili Powder
1/2 teaspoon Bonito Fish Stock
1 minced garlic clove
1 Tbsp soy sauce
1/2 cup chopped spinach
1/3 cup chopped mushrooms
2 eggs
1 teaspoon Salmon fukikake
1 Tbsp panko crumbs

Preheat the oven to 375 degrees Fahrenheit. Mix spice, stock, garlic, and soy sauce with spinach and mushrooms. Grease a small baking dish with non-stick spray. Evenly fill bottom of the dish with vegetable mixture. Crack eggs over top of vegetables and sprinkle with panko crumbs. Place dish on a baking sheet in the middle of the rack and bake for about 12 minutes. Top with fukikake and serve.

And it's devoured...