Friday, January 16, 2015

Egg Provencal

Ingredients:

1 Tbs olive oil
1 cup of your favorite tomato sauce 
1/2 cup half and half
1 spring of rosemary
4 eggs
1/4 cup Shredded Parmesan
Pinch of Italian Seasoning
Salt & Pepper

Preparation:
1. Heat the olive oil over medium heat in a cast iron skillet. Add the tomato sauce and half and half and stir until incorporated. Cut the sprig of rosemary into small pieces and add half of them to the sauce. Bring to a lively simmer.
2. Crack each egg, one at a time, into a small ramekin and gently pour it into the skillet. Make sure to space them evenly.
3. Continue to simmer over medium heat for about 2 minutes until the bottoms of the eggs turn white. This is for over-easy poached eggs with loose yolks. If you like your eggs more well done, cook them for another 1-2 minutes.
4. Then sprinkle the Parmesan and Italian Seasoning over the top and place under the broiler for another 30-45 seconds until Cheese melted.
5. Garnish with additional bits of fresh rosemary, salt & pepper. Serve with a toasted baguette. Enjoy while warm.

Baked Eggs


Ingredients:
4 Tbs Thickened cream
2 Tbs Butter
4 Eggs
Handful of Parmesan, Grated
1/2 Tsp Italian Seasoning
Freshly cracked black pepper

Preparation:Preheat the oven to 350F.
Place butter and 2 tablespoon of cream into each of two ramekins.  Place in the hot oven on a tray until the butter melts and the mixture starts to bubble.
Remove from the oven and carefully place two cracked eggs in each dish.  Sprinkle with the parmesan, herbs and pepper, and place back into the oven for around 5 – 10 minutes, or until the whites of the eggs are cooked and the yolk are still runny.
Serve with some crusty bread, I love to have this baked egg with some garlic bread .