How do you spell ramekin?

Inspired by a New York Times slideshow on brunches, this dish included some Northern Waters andouille sausage, fresh spinach, red onion, local egg. Served with fresh croissants from Super One and oven roasted fingerling potatoes tossed with truffle oil.

A meal inspired by something in the kitchen I’d not done much with: Ramekins that Michele must have found at a garage sale for about a nickle or something. Put a slice of andouille sausage in the bottom and into a hot oven to yield fat.

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Add slivers of red onion, fresh spinach, a drop of heavy cream and a local egg. Bake for 10 minutes, taking out just before it looks ready as it will keep cooking.

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Serve with fresh croissants from Super One (Northern waters gets some of its bread from them) and oven roasted fingerling potatoes with a dash of truffle oil (seriously a Christmas present from Michele).

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