Rustic Baked Eggs

/
dsc02080.jpg

inspiration: This is a perfect breakfast/brunch dish for the cold months where a warm and hearty meal is all you want.  The dish is rustic and full of big flavor which stands up well to the soft eggs.

ingredients:

  • 2 cups onions, chopped
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons sage, chopped
  • 2 tablespoons parsley, chopped
  • 2 tomatoes, chopped
  • 1/3 cup heavy cream (optional)
  • 3 cups baguette, cubed (about 1/3 of a baguette)
  • 4 eggs
  • 1, 28 oz. can diced tomatoes
  • butter/olive oil for sauteing
  • salt and pepper to taste

method: Preheat the oven to 350 degrees.  Prep two small ceramic bakers by greasing the bakers with butter and set aside.

In a large saute pan, saute the onions and garlic in butter or olive oil till soft and translucent. Add the sage, parsley, fresh tomatoes, and cream and continue cooking till the tomatoes are just starting to break down, about 5 minutes. Salt and pepper to taste. Fold in the cubed baguette and spoon into the two bakers.

Make two divots in the bread mixture and crack the eggs into the holes trying to contain all the yolk and whites in tact.  Sprinkle lightly with salt and pepper and place in the oven on a baking dish for about 20 minutes till the whites are set and the yolks are still runny.  Let cool for about 10 minutes and serve.

entertaining notes: Filling can be made ahead and reheated in a saute pan before going into the bakers with the eggs.

Yields: 2 servings

Anticipation
Anticipation
In the Pan
In the Pan
Baked Egg Stuffing
Baked Egg Stuffing
Baked Eggs Uncooked
Baked Eggs Uncooked

Strawberry Pear Tart

/
dsc01930.jpg

inspiration: We do not bake or make desserts often.  However, when the warm weather arrives, we love to try to make something seasonal and rustic.

ingredients:

  • 2 pears
  • 10 strawberries
  • zest of 1 lemon
  • juice of 1/3 of a lemon
  • 1/4 cup flour
  • 1/3 cup white sugar
  • 1/2 teaspoon kosher salt
  • 3 pre-made roll out pie crusts
  • 1 egg
  • 2 tablespoons of coarse sugar
  • 2 tablespoons of powdered sugar

method: Slice the strawberries and pears into similar sized pieces and place into a large bowl. Add the lemon zest and juice, flour, sugar, salt and mix to combine.

On a large baking sheet, on parchment paper, place the three pie crusts down the baking sheet, overlapping so they form one long rectangle.  Pour the fruit mixture down the center lengthwise.  Fold the edges of the pie crust up and around the fruit and pinch so it sticks together.  With the egg in a small bowl, whisk with 1 teaspoon of water to make an egg wash.  Brush the crust with the egg wash and sprinkle with the coarse sugar.

Bake in the oven for 1 hour at 375 degrees.

Once fully baked, remove from the oven and let cool.  Once completely cool, sprinkle with powdered sugar and serve.

entertaining notes: Can be made a few hours before serving and left at room temperature.

Yields: Serves about 10 people.

dsc01899.jpg
dsc01900.jpg