Realtors and Recipes

Realtors and Recipes

I get a post card from a Realtor in Marco Island every month. Every month, there she is, smiling at me in a photo that she proudly hasn’t updated since 1998. On the front of the post card there’s another picture. Of food. It’s one of those wildly annoying recipe post cards that Realtors seem oh so fond of. This month is was Uncle Mike’s Famous Meatloaf recipe. Thousands of Realtors had an Uncle Mike this month. Last month it was snickers brownies. The month before… who cares. I throw them away at the post office. At what point in the development of a marketing plan did we decide it was a good idea to attach our faces to mixtures of flour and butter? It’s lame, so lame in fact, that I feel inclined to make up for the mass distributed meatloaf recipes of my Realtor bretheren by providing you with something special today. A recipe. No, this isn’t orangette.

This dish is super easy and simple enough for anyone.


If you cannot follow this recipe, I don’t know what to say. The recipe is an adaptation of a Barefoot Contessa concoction, and although it’s most suited to be breakfast, given the eggs and all, my kids enjoy it for dinner or an after school snack as well. Here’s the recipe for a single serving. Since the dish is prepared in individual ramekins, you can make as many or as few as you wish. Men, listen up. This easy dish can make you a hero. No one is impressed with your pancakes out of a box.

Preheat your oven to 400 degrees. Fry one strip bacon in saute pan until crispy, chop and set aside. In an individual ramekin, add one tablespoon salted butter with two tablespoons heavy cream. Put ramekin in the oven for about 5 minutes, or until cream and butter mixture is bubbly. Crack two eggs, yolks intact, into the ramekin with cream and butter. Sprinkle chopped bacon over the egg, along with a light dash of kosher salt and pepper to taste, and 1 teaspoon of finely minced green onion (scallion). You can leave the onion out if you wish, or add fresh thyme leaves instead.

Bake at 400 degrees for 6-8 minutes, or until egg whites are set, and yolk is still runny. Remove from oven and top with grated parmesan or swiss cheese. Let rest for 2 minutes before serving with toast. It’s wonderful. The only way it’d be better is if you were making it in your Lake Geneva vacation home (I can help you with that). If you don’t like it, you need to call your doctor and have your taste buds examined. It’s better than Uncle Mike’s Famous Meatloaf, and you don’t have to stare at my picture while you read the recipe.

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