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 cazuelas, a small amount of Fage Greek plain yoghurt (because I had no cream on hand), followed by layers of Applegate Naturals prosciutto from Whole Foods, slices of heirloom tomatoes from Norwich Meadows Farm, torn leaves of arugula from John D. Madura Farm, three eggs cracked open on the top, from Millport Dairy, and including along the way part of a crushed peperoncino, salt, freshly-ground black pepper, the dishes placed inside a 375º oven for about 20-25 minutes until the whites were almost opaque and the yolks (ideally) still runny, since the dish will continue to cook after leaving the oven, then allowed to cool a bit in order to better appreciate the combined flavors
  • slices of Trucio Sare, from Sullivan Street Bakery
  • the wine was a California (Mendocino) red, Derek Rohlffs 99 Barrels Pinot Noir Anderson Valley 2013
  • the music was ‘Silent City‘, an album by the New York-based string quartet, Brooklyn Rider and Iranian Musician Kayhan Kalhor