How to be a Domestic Goddess... enjoying the simple facts of eating

During my younger days my family would have lavish Sunday lunches, complete with roasts, soups, everything. Sometimes it was tense given my Mom always made sure these weekly feasts where memorable, but on dinners on that same day was lavishly simple. Small course meals were a staple during dinners after a big lunch. We would spend time in the kitchen hanking up simple dishes with simple ingredients but the outcome is always remarkably ecstatic. Obviously, my influence in my everyday cooking has always been my Mom. So it would be selfish not to share.

Sort of a pre breakfast starter during the evenings my simplified version of Oeufs en Cocotte is always a blast. My Mom would always say it in its French term and I would be liberally ignorant since my dislike for the French language, but it was fabulous as comfort food. French for Egg on a Coccotte, and the Cocotte in question are those small bowls or ramekins. We always have a huge collection of ramekins and until now I still have them in my cupboard.

What you'll need:
An egg
Multi-purpose cream
Butter
Salt and pepper for taste, coarse if available
Bagels, or Okra shoots

Brush the insides of the ramekin with the butter with a pastry brush, carefully crack an egg not to break the yolk. I like my eggs salty so a pinch of coarse salt is suitable, pour in a tablespoonful of multi-purpose cream. An in a fashion set the microwave oven for a 1 minute on medium. Once done, throw in some pepper or your condiment of choice and just simply dive in with pieces of toasted bagels or steamed okra shoots. This reminds me of my childhood days prompting me foolishly thinking there is no school tomorrow.