bjbjqPqP Jan: This is one of my all-time most favorite ingredients ever.
It's a perfect food.
It's one of the super foods.
It's nearly pure protein.
The cholesterol is not the kind that's taken up by your heart or your blood or whatever
ends up bad for you.
Plus, you can get eggs if you're really careful for a little over $0.11 a piece, which makes
it a tremendous bargain.
Now, one of my other favorite ingredients marinara sauce, and this together makes one
of the simplest, easiest, lightning quick breakfasts, and you're talking three ingredients.
Thanks buddy, Brett: What?
No, I was just talking about them.
Jan: Yeah, my Ricky is over here trying to make me to giggle.
All right.
You can turn this out in 20 minutes in the morning, and you can do it for lunch.
You can do it anytime you want to.
If you want breakfast for supper, that's not your typical bacon and eggs, this is a great
way to do it.
All right.
So we've got our marinara sauce, and all I have are two little ramekins and I put a little
tiny bit of olive oil in the bottom of each one.
I mean maybe, I don't know, just barely enough to cover the bottom.
I don't even measure that.
So then we're going in here with our marinara sauce, and I have not quite half a cup in
each one of my little ramekins.
Okay.
Brett: Why are those called ramekins?
Jan: I have no idea why it's called a ramekin, but a ramekin is a little individual sized
dish like this.
Look, I made a mess.
Surprise, surprise.
It's a little individual sized dish like this, and usually they're oven safe.
You can do anything you want to.
You can bake eggs.
You can portion out ingredients.
I do this all the time when I'm putting my mise en place together, and mise en place
is nothing but getting your act together in French.
All right.
So over your marinara, you're going to take your eggs, okay, right on top.
Did you see that?
Want to see it again?
Brett: It takes skill.
I can't do that.
Jan: That's my one and only kitchen trick.
I'm not much for knife skills.
I can't do the fancy chopping.
I can break an egg with one hand.
Okay.
A little salt.
Brett: And I'm learning..
Jan: That's right, Brett's learning.
A little pepper.
If you're counting ingredients, salt and pepper don't count.
But I have to say, this one's for Dottie, because even with salt and pepper and oil,
it's still only five ingredients.
She said she has to have five ingredients and no more.
Okay.
So I have a 400 degree oven.
We're going to pop in here for 20 minutes at 400 degrees.
I'm going to stick them on a baking sheet.
It just makes them easier to handle, and wait till you see what happens when they come out.
Look, they're cute.
All right.
If you like your yolk more set, then leave them in for a couple more minutes.
But you actually, I like a runny yolk.
You want to have, I don't know, can you come in here and see this?
See, look here.
See if I shake that, you've got just a tiny bit of wiggle.
See that?
I don't know if that's going to show up.
There's still a little bit of jiggle on that one.
Now because the ramekin is hot watch me burn myself you're going to have a little bit of
carry over cooking, and that just means that it's still got enough heat in there for a
minute or two to continue the cooking process, carrying over the cooking.
Carry over cooking is a really cool trick.
Okay.
So this, let's see, where are we?
Look over here, and you'll see a play list.
No, not you.
Brett: Jan: Look here and you'll see a play list, and it says about bread baking basics.
You'll see a recipe for focaccia.
That's all this is.
In the video, I cut it into nice neat little breadsticks.
This is how we usually eat it.
We just tear it up into chunks.
Okay.
This is an absolutely perfect little breakfast.
Oh yeah, look here.
I've got runny yolk, olive oil, marinara, crunchy bread.
That's one of the better things I've ever made.
Try this one.
Check out the website, www.ThrillbillyGourmet.com.
You can subscribe to me on iTunes, and if you do that, that's like really, really lovely
of you.
I appreciate it.
And I'll make sure I post the ingredients for this recipe at the end of the video.
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