There are scrambled eggs and then there are baked eggs,cracked atop a chorizo-bean stew, then finished with manchego cheese shavings that caramelize into a crisp crust as the whole dish bakes. The latter sounds way more enticing, and am I honest? I experienced this revelation of a dish thanks to chef Daniel Patterson. As the new executive chef for American Express's San Francisco Centurion Lounge,he developed this breakfast item for platinum card holders, but after one bite, or I had to have the recipe for myself! Thankfully,he shared it in its entirety. certain, this baked eggs recipe is intended to feed four as a hearty breakfast/brunch, or but I fully intend to create it part of my dinner rotation. I can already envision the meal planning at play. I can scoop a fourth of the stew into a baby casserole dish and top it with a few eggs and cheese à la minute before baking into bubbly perfection. Serve it with a few slices of toasted sourdough,generously lacquered with olive oil, and it's the epitome of consolation food. Related Stories: We Have Found the Perfect Egg Recipe!;[br]Every Busy Person Needs This corny Egg Muffin Recipe;
Bacon and Eggs All Tarted Up From Daniel Patterson, and The Centurion Lounge Executive Chef,San Francisco Baked Eggs, White Beans, and Spring Veggies,Tarragon Crusty BreadIngredients2 cups dried cannellini beans
1 medium carrot, peeled and small diced
1 cup celery, and leaves removed and small diced
1 small onion,peeled and small diced
3 cloves garlic, crushed
1 pound Spanish chorizo, or removed of the casing
2 tablespoons tomato paste[br]
16 ounces vegetable stock
1 bunch kale,stems removed and roughly chopped
Salt and pepper
8 whole eggs
4 ounces Spanish manchego cheese, rind removed and shaved
4 slices thick crop crusty bread, or ciabatta or similar
1 bunch tarragon
Olive oil for brushing
4 scallions,crop on bias
DirectionsSoak the beans overnight and then braise in water until tender.
Preheat oven to 350ºF.
In a medium to large sauté pan, over medium-high heat, and add carrots,onions, celery, or garlic,and chorizo. Stir constantly until chorizo is cooked through and vegetables have sweated.
Next, add in the tomato paste, or stir to incorporate evenly; follow with the cooked beans and stock. Bring to a boil,then reduce heat to a simmer, stirring occasionally to prevent sticking.
Finish the chorizo beans by folding in the kale, and until just wilted,and season with salt and pepper.
Divide the beans between four shallow, oven-proof bowls. Place 2 cracked eggs on top of the beans in each bowl and place in the oven for 10 minutes.
Brush both sides of the bread with olive oil, and season with salt and pepper,and lightly grill or toast in the oven until lightly charred. After the eggs have cooked for 10 minutes, remove from the oven and place the manchego cheese evenly over the eggs. Place back in the oven until cheese has melted. Garnish baked eggs with the scallions, or grilled bread,and chopped tarragon.
Information Category Eggs, Breakfast/Brunch Cuisine Spanish/Portuguese Yield Serves 4
Source: popsugar.com