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!

Ingredients for 1 Portion:
Shallow oven-proof dish, just large enough for 2 eggs
2 large fresh eggs
1/3 cup marinara sauce
red pepper flakes to taste
salt and pepper to taste
fresh herb as desired
2 tsp olive oil
2 tbsp cream
generous dusting of Parmigiano-Reggiano
lots of toast

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