Julia for Breakfast and leftovers for dinner

We are still eating out of the freezer, but going out more do to my health and inability to keep up with all my activities and cooking. . Friday we went to the Club for dinner. Jim liked his meal, but I felt that someone in the kitchen was very heavy handed with a salt shaker. Max enjoyed what I did not eat. Saturday morning I tried Julia’s Shirred Eggs. We took mini croissants out of the freezer (Williams Sonoma) and had them with the eggs.
Ingredients:
1 or 2 eggs per serving (We used 1)
½ T butter per serving
Salt and pepper
Directions:
1. You need a shallow, fireproof dish about 4” in diameter per serving.
2. Preheat broiler to very hot.
3. Place the dish over moderate heat and add the butter. As soon as it has melted, break the egg or eggs into the dish and cook for about 30 seconds until a thin layer of white has set in the bottom of the dish. Remove from heat, tilt dish and baste the egg with a spoon using the butter in the dish.
4. A minute or so before serving, place the dish an inch under the hot broiler. Slide it in and out every few seconds and baste the egg with the butter. In about a minute the white will be set and the yolk filled and glistening. Remove, season, and serve immediately.
These worked very well. Julia knows her eggs.
Saturday was casual and we went to friends for dinner. We had a wonderful time and wished they did not register such disappointment that we actually sold our house and we’re moving. I have planned a lovely guest room with an integral bath and a private patio. There will be a pool and for sure the food will be good. They should look as our move as a free luxury resort to visit. This morning we were again on the down low with muffins and cereal. Tonight we had left over meatballs and the basil tomato sauce on spaghetti that I had made in the summer. It was truly delicious. Now it is more important than ever that we empty these freezers.