Ramekins rule!

The following recipe is extremely easy to assemble and can be pretty accurately timed for perfection. An added benefit is that it's can be set up as a highly participative and messy process...a sport, almost. D&K had a whale of a time, and since the baking was done at around 4 pm, they realized they were really hungry for dinner at around 4.01 pm. Once again, dinner wanished pretty much as soon as it was on the table.




Ingredients:
(for one medium Ramekin)

2 mini meatballs, quartered
One slice of whole wheat bread, trimmed to fit at the bottom of the ramekin
One egg
5 olives
Half a teaspoon of capers
One small tomato, cubed
Two tablespoons blue cheese
Two tablespoons shaved parmigiano cheese


For the vegetarian version, I used Arugula (from friend Hari's backyard!) and diced carrots instead of the meatballs.

• Preheat the overn to 350 degrees
• Place the trimmed slice of bread at the bottom of the ramekin
• Layer one tablespoon blue cheese, the meatballs, tomatoes, olives and capers, eggs (make sure the yolk is pierced, blue cheese and the parmigiano
• In the case of the vegetarian version, the carrots replace the meatballs, and the arugula goes just below the top layer of cheese
• Bake for 30 minutes and serve piping hot