Put in ramekin and bake 20 or 30 minutes in slow oven until well browned.
Anything used in a scramble or an omelet may be placed in the bottom of the ramekin.
A “left-over” which is otherwise hopeless may often be used advantageously in a ramekin with an egg.
Put a tablespoonful of the sauce into a ramekin, add a small peeled tomato, and cover with the sauce.
Sometimes Roquefort is added, as in the ramekin recipes below.
Some ramekin dishes are made so exquisitely that they may be collected like snuff bottles.
1706, from French ramequin (late 17c.), said to be from a Germanic source (cf. Middle Low German rom "cream"), from Proto-Germanic *rau(g)ma-, of uncertain origin.