Inspired by Chocolate & Zucchini and a recipe for eggs over asparagus and prosciutto in that Solo Suppers article, I had a baked egg for dinner, accompanied by a buttered slice of bread, roasted Brussels sprouts and a glass of wine.

It wasn't just any baked egg, though. Baked with cream and in a waterbath, seasoned with salt, pepper and fresh thyme, this egg was silky and well-seasoned, with that sweet, fresh fragrance of thyme.

I heated the oven to 450 degrees as soon as I got home. I halved the largest Brussels sprouts and tossed them all with olive oil, salt and pepper and roasted them for 15 minutes before I started preparing the egg. To make the egg I poured in a little bit of heavy cream (just enough to cover the bottom of a ramekin) then broke the egg into the cream, at which point the cream seeped through the sides to cover the egg. Seasoned with salt and pepper, placed the ramekin in a baking dish, put it in the oven, then I filled the larger dish with nearly-boiling water. Baked for 12 minutes, then took out both the Brussels sprouts and the egg. Sprinkled fresh thyme over the egg.