SHIRRED EGGS WITH JALAPENO OIL

Shirred Eggs with Jalapeno Oil image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 6

8 large eggs
2 cups heavy cream
Kosher salt and freshly ground black pepper
Shredded Parmesan
1/2 jalapeno
1/2 cup olive oil

Steps:

Preheat the oven to 400 degrees F.
Crack 1 egg into each ramekin. Divide the cream over each egg, until the egg is covered. Add salt and pepper, to taste and sprinkle with the Parmesan. Arrange the ramekins on a sheet tray and put into the oven. Bake for about 10 minutes.
While the eggs are baking, add the jalapeno and the olive oil to a blender, and blend on high until the olive oil is a vibrant green, about 3 to 5 minutes. Remove the mixture from the blender, and if possible, pour the oil through a strainer, into a bowl, to purify.
The last minute of baking the eggs, set the oven to broil, and allow the heat to blast the top of the eggs, adding a little brown to the surface. Remove the eggs from the oven, and let sit for about 5 to 8 minutes. Before serving, drizzle a small amount of the jalapeno oil on the top of each egg.