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Food

Recipe Instructions:

Butter for the ramekin
2 teaspoons heavy cream
1 teaspoon pesto
pinch of salt
1 egg
1 teaspoon freshly grated parmesan

Directions
Set the oven to broil and butter a ramekin. In a small bowl, mix the cream, pesto, and salt.
Pour the pesto mixture into the ramekin, and put it under the broiler for 2 minutes. Carefully remove the ramekin and gently break an egg into it. Sprinkle the parmesan on top and return the ramekin to the oven.
Cook the egg until the egg white firms up but the yolk is still soft, approximately 4 minutes. Remove the ramekin from the oven and let the egg rest for about a minute before serving.
Because the ramekins are hot, I recommend turning the egg onto a plate. Run a knife around the edge of the ramekin and slide the egg out onto the serving plate.