Makes 4 servings


3/4 cup white wine (use something Italian)

3/4 cup extra virgin olive oil (infused with fresh thyme is optional)

4 eggs

4 teaspoons garum


1. Preheat oven to 350 degrees. Line a roasting pan with a dish towel. Fill the roasting pan halfway with very hot water (just shy of boiling). The towel inside the pan will prevent four ramekins from sliding around. Place one ramekin in the pan to make sure the water comes up to an inch below the top of the ramekin.

2. Whisk together the wine and olive oil. Use a pastry brush or paper towel to coat the four oven-safe ramekins with the mixture. Crack one egg into each ramekin. Divide the remaining wine and oil mixture among the ramekins, spooning it on top. Finish each ramekin with a teaspoon of garum. Place the ramekins into the roasting pan and seal tightly with aluminum foil.

3. Check the eggs after 15 minutes. They may need more time. The yolks should be soft but the whites should be cooked through.

4. Garnish with chopped parsley, or other preferred fresh herb, and serve with grilled bread.

- From Ancient Roman recipes for modern kitchens, adapted by Chris Vacca and Kiki Aranita

Per serving: 160 calories; 5 grams protein; 2 grams carbohydrates; 1 gram sugar; 11 grams fat; 164 milligrams cholesterol; 64 milligrams sodium; no dietary fiber.