Baked Egg Casseroles

Instructions

1. 1
   Preheat your oven to 180°C (350°F).
2. 2
   Lightly grease the inside of three individual ceramic ramekins with the teaspoon of butter.
3. 3
   Wash the zucchini and cut it into translucent, thin round slices using a sharp knife or a mandoline.
4. 4
   In a medium mixing bowl, vigorously whisk the 5 eggs together with the heavy cream, salt, black pepper, and a pinch of ground nutmeg until the mixture is uniform and slightly frothy.
5. 5
   Pour a thin layer of the whisked egg mixture into the bottom of each greased ramekin (filling about a quarter of the way up).
6. 6
   Arrange the zucchini slices inside the ramekins on their edges, overlapping them slightly to construct the concentric spiral pattern displayed in the photograph.
7. 7
   Carefully pour the remaining egg mixture over the zucchini in each mold, making sure not to submerge the very top edges of the veggie slices so the visual spiral pattern remains intact.
8. 8
   Generously scatter the finely grated cheese evenly across the top of all three ramekins.
9. 9
   Place the ramekins onto a baking sheet and transfer to the oven. Bake for 18-20 minutes, or until the eggs are fully set, puffed up, and the cheese layer turns beautifully golden-brown.
10. 10
    Remove carefully from the oven, let rest for 2 minutes to settle down, and serve hot on top of a dark napkin.