Baked Eggs. Simple. Rich. Gorgeous.

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The key to deep flavor builds on charred peppers. Prepared this way, peppers yield a lovely sweetness and rich smokiness that stays with the them even after you slip off their skins. Onions, herbs, and a tasty olive oil round out the flavor and give this dish an extraordinary, delectable aroma.

Another amazing thing has to do with the pan design. Of course,you can use your EuroCAST 10" skillet to cook up some delicious scrambled, fried, or even "poached" eggs -- no oil, full flavor, easy cleanup. But these baked eggs take advantage of EuroCAST's removable handle. It's a safe, fast way to go from stovetop to oven without crowding what else you might have inside. To remove the hot pan, snap the handle back on.


Baked Eggs

Red peppers. Potatoes. Herbs. Eggs. Topped with a hint o cheese. Simple, rich, delicious.

INGREDIENTS

  • 2 bell peppers
  • 1 Serrano pepper 
  • 1/2 small onion, diced
  • 1 handful fresh parsley 
  • 1/4 cup best quality olive oil 
  • 1 russet potato, par boiled until fork-tender and drained, then diced
  • 1 handful of fresh spinach 
  • 4 oz goat cheese 
  • 4 large hen eggs 

INSTRUCTIONS

NOTE: You can do this first step ahead of time and store in a covered container in the fridge up to 3 days until ready to use.

Use tongs to place the peppers directly over an open flame on your range top. Char the skin from the peppers until they are blackened. While still very hot, place them in a bowl with a cover to steam. After about 10 minutes, the skins should slip off. Rinse the peppers under cool water and remove the stem tops.
 
In a blender, add the peppers, onion and parsley blend for 20 seconds. Add the olive oil and blend some more until smooth. 

In your EuroCast 10" skillet (find it here):

  1. Add the diced potatoes to the bottom of the pan, then the spinach, and then the pepper purée. Give the spinach a poke or two to submerge into the purée. The purée should be reasonably level to accommodate the eggs.
  2. Crack the eggs one at a time over the sauce. 
  3. Sprinkle the goat cheese, crumbled, over top.
  4. Bake for 15 minutes till the eggs are just set and still jammy, or to desired firmness.