Considering the time it was served, it should have been styled a very late lunch, but since it was our first meal of the day it was our breakfast. We skipped lunch. Whatever it should be called, it was delicious, also very rich, but it was an early-in-the-day rich, and it showed a number of big …
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baked eggs, leeks, herbs, habanada, tomato, crème fraîche
We took a break from fried eggs at breakfast today. I baked eggs, and a few other odds and ends, inspired in part by the rare appearance in the refrigerator of both crème fraîche and heavy cream, not to mention some very ripe tomatoes and a wonderful sturdy and crusty bread. It started with leeks. …
baked eggs, leeks, tomato, habanada, crème fraîche, herbs
It was again Sunday breakfast with eggs, this time without the bacon, but with tomatoes (which usually make an appearance at this time) – and leeks, which were standing in for one or more of the smaller alliums which are usually a part of our weekend treat. Because of other commitments, right now I’m in the midst of …
baked eggs à la what was left in the refrigerator
I had managed to cut off the end of my most important digit while using a mandoline to put this meal together 11 days ago. Knowing something had gone wrong, I immediately pressed index finger and thumb together very firmly and finished preparing the potatoes before I stopped to check the damages. They were considerable, but the meal was …
baked egg, salami, tomato, garlic, sage, l’ekama, parsley
We wanted eggs on the first morning of a new year. We like eggs, and 2 each didn’t seem quite enough; we had 5, so fried would be out of the question. I decided to put them together and split them down the middle, thinking of an earlier outing with some of these elements. I’m not …
baked eggs, prosciutto, arugula, tomato, chiles
This dish incorporates virtually every food group, except wine, and it’s potentially infinitely variable. Among those variations, to improve the chances for getting the eggs cooked just right, I’d suggest using ceramic dishes, or a single one, with a larger diameter than the six inches I had available. inside each of two lightly-oiled …
baked eggs, uncured Capocollo, cabbages, tomato
I haven’t gotten this dish down to where I can say it always works out perfectly, even if we’ve always enjoyed it’s seductions, but I’m hoping to get there eventually. The ideal would be whites just set, yokes still slightly runny, and I’m pretty sure it’s as much about the mass and type of ingredients …
baked eggs, mushrooms, leeks, Gruyère, tomatoes
I got a bit carried away last night with a recipe I had enjoyed twice before in more simple forms. The recipe that had started as ‘baked eggs with mushrooms, and Gruyère’ on New Years Day was delicious, and the slightly more elaborate, ‘baked eggs with mushrooms, Gruyère, scallions, and tomato’ with the addition of …
baked eggs, mushrooms, Gruyère, scallions, tomato
I had put this dish together before, early on New Years’ Day, as a lunch. I revisited it as a dinner, with a few enhancements, tonight. shiitake mushrooms from Bulich Mushroom, sautéed for a few minutes over medium high heat before the addition of garlic from Migliorelli Farm, minced, thyme from Manhattan Fruit Exchange, chopped, and …
baked eggs with prosciuto, tomato, and kale
It was an off day, meaning it was neither a Greenmarket day (so no fresh fish) nor one on which I wanted to serve any significant amount of meat. A simple vegetarian pasta dish would normally have been in order, but then I thought about the fresh eggs, perfectly ripe tomatoes, thinly-sliced prosciutto, and a bit …