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Friday, June 8, 2012

Baked Eggs Con Huevos

If you’re wondering why I called this recipe “baked eggs with eggs,” I didn’t. No, “huevos” has another meaning, and any of your Spanish-speaking friends will be happy to tell/show you what that is. Anyway, as I said in the video intro, don’t let the generic name fool you; this “baked eggs” recipe is way more delicious than it sounds!

If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.

If you happen to accompany this humble dish with copious amounts of ham and bacon, this would make for quite the Father’s Day treat. You can stay with my Italianesque version, but American, Latin, or Asian versions are only a couple tweaks away.

I gave a general time of about 12 minutes at 400 degrees F., but of course this is going to vary based on your exact dish size/shape, as well as how many you are making at once. I would start checking after 10 minutes, keeping in mind that the yolks will keep firming up even after they are out of the oven.

Anyway, whether you are trying to impress dad with your brunch skills (by the way, don’t call it brunch if it’s for Dad…go with “breakfast”), or simply want to shake up your personal egg recipe routine, I hope you give this a try soon. Enjoy!

http://www.youtube.com/watch?v=MelBq6-N6Ms&feature=player_embedded

http://foodwishes.blogspot.com/2012/06/baked-eggs-con-huevos.html

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• READY IN 20 mins

Chef John's Baked Eggs

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"If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical." — Chef John 

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Ingredients Edit and Save

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Original recipe makes 1 serving Change Servings

• 1/3 cup marinara sauce
• 1/2 teaspoon red pepper flakes
• salt and freshly ground black pepper to taste
• 1 1/2 teaspoons chopped fresh flat-leaf parsley
• 2 eggs

• 1 tablespoon finely shredded Parmigiano-Reggiano cheese
• 2 teaspoons olive oil
• 2 tablespoons heavy whipping cream
• 2 slices toast

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Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
3. Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
4. Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
5. Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.