Happy New Year!

Two Thousand Aught Nine was a big year for me and Miguelito. We chased the Kogi BBQ truck, got hitched and started a slew of eating traditions in our new life together (the slow cooker was pulled out of the cupboard, tuna and swordfish nixed from our diets) -- all while remaining employed. Yippee! We needed to close the year with a big, memorable meal. But we also wanted to stay humble since the last year of the Aughts was so crummy -- financially, socially and psychologically -- for many people. So we got down and dirty at Boneyard Bistro, slurping raw Humboldt County oysters and digging into a platter of red potatoes, corn on the cob, shrimp and King, Dungeness and stone crabs scooped out of a spicy Louisiana-style boil. We couldn't polish off all the food before we headed to a friend's party, where we toasted the new decade with champagne and foie gras (you can only eat so much humble pie, after all). So we boxed up the leftovers for our New Year's breakfast: baked eggs with crab, potatoes, corn and tarragon.

Since I was using leftovers from the previous night's boil, it was quite easy and quick to whip up breakfast. Miguelito did the dirty work of removing the crab meat from the shells before I diced the potatoes and shaved the corn kernels off the cob. I tore tiny tips of tarragon, later mixing them with creme fraiche seasoned with salt and white pepper. I layered the potatoes, corn and crab meat into buttered mini ramekins, and cracked one egg into each container. I carefully spooned the tarragon creme fraiche atop the egg as if it was snow falling gently on a moving glacier. After 24 minutes in a 325-degree oven, the ramekins were ready.

Peep the layers of crab, corn and potatoes hidden underneath the soft-cooked egg. What a hearty start to the new year!