Good morning DFO! Welcome back.

Happy long 4th of July weekend. Seemed like goddamn years we had to wait for the 4th to actually be attached to a regular weekend. Like 5 goddamn years in a row there it was, a single day off stand-alone holiday and that was BULLSHIT. This is much better this year.

Our theme today is based on the fact that when I prepared this meal I prepared it just for myself. Most of the time when I cook a featured meal that makes a Sunday Gravy post I am cooking for more than just me. This one though? Me alone.

This got me to thinking about a theme to go along with the recipe, as I am wont to do. That’s where the idea of The Art of Solo Dining came from.

Most of you are aware that I am a long time bachelor. Do motherfuckers still use this old ass term? I think they do.

Anyway. I am single. Have been for about 27 years. Plus my daughters are grown with families of their own.

Which is FUCKING AWESOME.

This does indeed lead me to cooking for myself and on occasion dining by myself.

How are you with solo dining?

Does it make you feel awkward? Do you find yourself just wolfing down your food and getting the fuck out or can you relax? Maybe get a couple of drinks and just enjoy the experience of relaxing, being yourself and enjoying your food?

I fucking dig it.

To me I feel better treated by the staff at the restaurant when I’m dining alone. I believe the restaurant workers see a family or a couple out and basically leave them to themselves whereas with a solo diner, the waitstaff and the bartenders will engage with you a little more. Maybe ask about you and give food suggestions.

After all, you specifically chose this location yourself, BY yourself and you are here treating yourself. I think they respect that.

I usually bring a book along with me when dining alone to first look all intellectual and shit but mostly to have something to read on the off chance the waitstaff is too busy to engage with you. I find that with a book you won’t hammer down your drinks and eat your fucking food like it’s your first meal after being starved for a month.

It’s pretty fucking cool when the server asks “So, what are you reading?” 

This affords you the opportunity to discuss the book if you like but more importantly it makes you feel engaged.

Maybe it’s just me but I like that shit.

I also like cooking for myself. You alone control portion size, the flavor profiles, the level of spice applied, the doneness of the preparation, all of that shit.

It’s not a duty, it should feel like a reward. I deserve this and I’m going to fucking enjoy it. Plus NOW you can wolf your food down like a goddamn starving heathen if you so choose. You can eat with your grubby ass hands if you want. Fuck it, man! Save some dishes and eat right out of the skillet using the wooden spoon that you prepared the meal with. Who the fuck are you going to offend? Yourself?

It takes some work to offend yourself but it can be done.

I know, I’ve done it.

I digress.

The idea for today’s menu actually came from reading a book called “Wolf Hall” by Hilary Mantel. A truly fantastic book about Henry the VIII, Anne Boleyn and Thomas Cromwell.

What does this have to do with our menu?

There was one knock off line in the book where one of the characters was complaining about having only a handful of eggs. One of the other characters, I think it was Cromwell said something like, “Well, tomorrow you’ll be having those eggs with mushrooms and cream.”

Brain immediately went “Ping!” because doesn’t that sound fucking delicious? Then the Google search. Turns out that this method is indeed one of the methods for making “shirred” or baked eggs. One that we will be attempting to duplicate right damn here today.

Yay! Another way to prepare eggs! Fuck yes.

Let’s see how many different ways we’ve prepared eggs here on Sunday Gravy.

Let’s start with fried eggs.

Yep.

From our Loco Moco post that we referenced just last week. That egg is cooked FLAWLESSLY by the way.

How about [yawn] scrambled?

Oh shit yes we have. Pictured here with some biscuits and gravy.

Yep, we’ve done them hard boiled.

Presented here as your standard deviled eggs.

But I thought this version was much sexier.

Remember when we made doro wat and misir wat? This was from that episode. Probably one of my top 3 favorite episodes ever just due to the difficulty level.

Poached eggs?

Motherfucking hell yes. Just last year when we made eggs benedict.

Fuck ME that is a sexy fucking photo.

Have we made them in an omelette? Fuck do you think?

And we’ve made quiche probably 5 fucking times.

We’ve also used eggs in other creative and unique ways like this.

That’s some motherfucking egg foo young, Son!

Here’s yet another variety.

That was when we made Tortilla Española. A Spanish dish that I will most definitely be partaking of directly at its source this October when I visit Barcelona.

So see? Eggs are awesome and I feel like I found a goddamn unicorn stumbling across a new preparation.

Feel like getting after this shit?

No recipe needed, just follow the bouncing pictures.

We get to break out a Christmas gift for first time use today. Think I’ve had these about 5 years or so?

Finally found a use for ramekins. Seriously, fuck else are you supposed to use these for. Pudding?

Never mind. It was a thoughtful gift and I’m glad I had them on hand today.

I’ll only be needing 2 however.

I’m gonna go ahead and wash these just because.

Since I already mentioned mushrooms let’s go ahead and clean and rinse them as well.

Think I’m going to just serve these like this? How long you been reading this shit, man? You know me better than that.

Garlic please!

Some fresh herbage would be nice.

Yep, I do love my fresh thyme. We’ll have some additional herbage here in a moment.

Heat up some butter in a skillet.

While the butter melts, lube up those ramekins for easy clean up later.

Saute the mushrooms in the butter. Add a little salt and pepper.

Saute for about 5 minutes to cook out the water and to intensify the flavors. Next add the garlic and thyme and cook for about 1 minute more.

Let cool for a moment before spooning into the ramekins.

I’m thinking we need parm. What do you think? Parm?

Real parmigiano reggiano of course.

Grate some up. Just enough to cover the top of the eggs.

That other herbage that was mentioned before would be fresh chives.

Mince some. I’ll wait.

Next, gently crack an egg into each ramekin right on top of the mushrooms. Careful here. You’ve made it all this way don’t fuck it up now.

Perfect!

Nicely done.

Add some salt and pepper.

This is where we top the dish with heavy cream.

Pour just enough to cover the eggs. Grind some freshly ground pepper on there while you’re at it.

Top with the grated parm and the chives.

These will now go into a preheated 375 degree oven for 12-15 minutes depending on preference of the finished yolk. Twelve for me please.

Shit, this is like breakfast right?

Let me at it.

You’ll see some tots here in a bit. Got to do the full breakfast dammit.

Let’s check out the eggs.

There we go. Just right. Of course I’m a runny yolk person, that’s just who I am.

One more close up for luck.

You can actually see I made two. One egg won’t do it for me. Shit no.

Grab a spoon and get after it.

Of course I made toast. I’m not a COMPLETE fucking savage after all.

Grab a spoon and scoop some of the egg on to that toast.

You, you’re gonna wanna try this shit man.

This is rich, so very, very fucking rich. It’s creamy, it decadent as FUCK. It is a subtle dish with nothing too forward or aggressive. That balance of the garlicky mushrooms with the thyme and fresh chives and the creamy egg filling. God. DAMN this is tasty shit.

This would be a good dish to cook to treat your significant other, if you HAVE a significant other, or just make it for yourself just to treat…

YOU.

This week’s “Fun” holidays courtesy of A Bit of Good News: “July 6 is World Kissing Day, National Air Traffic Control Day, National Fried Chicken Day, National Hand Roll Day and Virtually Hug a Virtual Assistant Day.”

National Fried Chicken Day? Today?

People?

We have a goddamn mission to accomplish. Who’s with me?

Enjoy your Sunday of this long weekend. Hope it’s been a good weekend for you all.

Come back again next week alright?

We can do this gravy thing all over again.

See you then.