A Jerry James Stone Recipe
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- 4 roasted green chiles
- 4 eggs
- 1 ear of corn (about a cup)
- 12 Cherry Tomatoes
- ¼ cup red onions, minced
- 1 Clove garlic, minced
- 1 tablespoon olive oil
- ⅛ cup cilantro, chopped
- Husk the corn by starting at the top of the ear, where the hair-like silk pokes out, and peel away each leafy layer (the husks). Then remove the silk. Doing this under running water can make it a lot easier.
- Now remove the kernels from the cob using a sharp knife, being careful to not cut the cob itself.
- In a small frying pan, warm half of the olive oil and lightly sweat the 1/4 cup red onion and minced garlic for a couple of minutes over a medium low heat. Divide it amongst the four ramekins.
- Using the same pan, add half of the remaining olive oil and let's cook the corn. Turn the heat up to medium-high and add in the cup of fresh corn kernels. Cook for a couple minutes until the corn turns from yellow to gold. Divide it amongst the four ramekins.
- Use the remaining olive oil to sear the tomatoes. Divide those amongst the four ramekins.
- Add in the four roasted green chiles. I left them whole and just hooked the stem over the side but you could also chop them up.
- Crack an egg into each ramekin then place the ramekins on a baking sheet. Bake for about 15 minutes until the whites have fully set.
- Serve with chopped cilantro and salt and pepper to taste.