Introduction: Cheesy Egg Cubes
Sundays we have the neighbors over early to share a good cup of coffee (I roast it myself, see my coffee roasting Instructable) and some sort of easy, yummy, brunch food. This idea came about through experimentation with Lekue Ovo, these wonderful little egg cookers that you use in a microwave or bain marie. By cooking the egg low and slow*, they take on the shape of the Ovo (square, round, or hemispherical), and make for a great finger food.
*NOTE:This Instructable is best accomplished if your microwave has a power inverter (we used this one), without an inverter, cooking on a lower setting simply oscillates between full power on and off, rather than at a true reduced power, this will make your eggs puff up out of the Ovo. If your microwave doesn't use an inverter, you might want to consider using a bain marie.
- 1 egg
- 1 tsp Crème fraîche
- 1 tsp shredded cheese
- Extra virgin olive oil
Step 1: Cook Egg
Brush the inside of the Ovo with the olive oil. Add the egg to the Ovo and quickly whisk in the crème fraîche with a fork. Place in the microwave with the lid off and cook on a low setting (4 out of 10, for example) for 45 seconds. Check the egg for done-ness and if not completely cooked, cook on a low setting for 30 seconds more. Remove the Ovo from the microwave and allow the egg to cool for 2-3 minutes while pressing down on the corners with a spoon to help set the shape of the egg to the Ovo.
Step 2: Finish
Unmold the egg from the Ovo and place shredded cheese on top. Using a culinary torch on medium, gently melt the cheese and brown the sides. Enjoy!
We like to serve them with charcuterie, fresh berries, and a nice coffee from Cameroon.