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Chef John's Baked Eggs

Reviewed: May 3, 2014
I've never had huevos rancheros, so I can't speak to whether it tastes similar, but this was really good. I had to make a couple of substitutions to make this work with what I had on hand, and to keep this fitting into my current dietary requirements, but even so - it was delicious! I don't have any ramekins, so I used a deep metal individual sized pie tin, lightly greased and it set perfectly in this. I also substituted the cream with a cauliflower puree - gave it that wonderful creamy texture but I didn't miss the real cream at all! The cauli puree has many variations but what I used today was: Approx 75g frozen cauliflower pieces (thawed first), 1 tsp powdered chicken or beef stock base (optional, but I wanted it to be more savory), 2Tbsp milk (I use low fat, but use whatever you have on hand - I've tried almond milk before and found it tasted more sweet than creamy though), 1/2 tsp oil (I like olive or macadamia nut oil but I suppose any will work), 1/2 tsp minced garlic - I used my bullet blender to puree, and added water along the way to get to desired consistency. Then add to recipe in place of cream. I will definitely make this again!
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