Baked Egg in Fall Vegetables

• 1 teaspoon unsalted butter, at room temperature
• 2/3 cup Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55), cold
• 1 egg
• Kosher or sea salt
• 1 tablespoon dried bread crumbs
• 3 large basil leaves, finely chopped
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 375F.
2. Coat the inside of a large (8-ounce) ramekin with the butter.
3. Add 1/3 cup of the vegetables to the ramekin and make a well in the center of the vegetables with a teaspoon.
4. Carefully break the egg into the well, season with salt, and top with the remaining 1/3 cup stewed vegetables.
5. Mix the bread crumbs with the basil and sprinkle evenly on top of the vegetables; sprinkle the cheese on top.
6. Bake for 20 to 25 minutes, until the topping is browned and crisp, and when you use a spoon to gently lift some of the vegetables from the top to uncover the egg, you can see that the white is cooked through but the yolk is still runny.
7. Let cool for a few minutes, then eat with a spoon.

unsalted butter, cauliflower, egg, kosher, bread crumbs, basil, cheese

Taken from www.epicurious.com/recipes/food/views/baked-egg-in-fall-vegetables-382502 (may not work)