Egg

Too often supporting players, eggs rarely take a starring role at the table except first thing in the morning. But once you've tasted farmer's-market eggs from pasture-raised hens, you'll want to give them center stage at other meals. Fresh local eggs have a richer flavor and are more nutritious that the eggs you buy in the supermarket. And don't worry about your health: Researchers now say that eating eggs in moderation will not increase your risk of heart disease. Whether you use them in omelettes or frittatas or bake them, as we've done here, good eggs make good meals.


These hearty baked eggs, an inspired yet elemental dish, are served at Caffe Falai in New York. Chef-owner Iacopo Falai enhances the eggs' flavor with simple homemade tomato sauce and mascarpone or Fontina cheese, spinach, basil or wild mushrooms.


http://www.pointclickhome.com/food/articles/weekend_kitchen_baked_egg

 
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Baked Eggs with Tomato Sauce, Spinach and Mascarpone


Ingredients

• 1 large onion, chopped

• 3 tbsp. extra-virgin olive oil

• 1 28-ounce can Italian plum tomatoes, chopped, with juices

• 2 bunches spinach (about 1 lb.)

• 2 tbsp. extra-virgin olive oil

• 12 eggs

• 1/2 cup mascarpone

Directions

1. Put oven rack in middle position and preheat oven to 450°F.

2. In a nonreactive skillet over medium-high heat, cook the onion in the olive oil, covered, until soft, about 8 minutes. Add the chopped tomatoes and juice and cook, uncovered, about 10 minutes (tomato sauce can be made ahead and set aside).

3. Wash thoroughly and remove stems from spinach. In a heavy skillet over medium heat, warm olive oil. Add spinach; cover and cook until wilted, about 3 minutes.

4. Divide tomato sauce among six 8-inch gratin dishes or ovenproof bowls. Using the back of a large spoon, make two indentations in the sauce in each dish. Crack an egg into each indentation and season with salt and pepper. Spoon about ¼ cup wilted spinach around eggs in each dish. Bake until egg whites are set but egg yolks are still (slightly) runny, 8 to 10 minutes.

5. Remove from oven and top each dish with a heaping tablespoon of mascarpone. Serves 6.

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Baked Eggs with Tomato Sauce, Fontina Cheese and Basil


Ingredients

• Tomato sauce (recipe previous page)

• 12 eggs

• 1 1/2 cups shredded Fontina cheese

• 1/4 cup shredded basil

Directions

1. Put oven rack in middle position and preheat oven to 450°F.

2. Make tomato sauce and set aside.

3. Follow recipe on preceding page, dividing the tomato sauce and eggs among the ovenproof containers. After 5 minutes in the oven, spread ¼ cup Fontina around edges of each dish.

4. Remove from the oven, sprinkle with the basil, and serve immediately. Serves 6

Baked Eggs with Tomato Sauce and Wild Mushrooms

Ingredients

• Tomato sauce (recipe previous page)

• 1 lb. wild mushrooms (morels, porcini, shiitakes or a mixture of the three)

• 3 tbsp. extra-virgin olive oil

• 12 eggs

Directions

1. Make tomato sauce and set aside.

2. Carefully wash wild mushrooms to remove any grit. Drain on paper towels, then slice.

3. In a large, heavy skillet over medium-high heat, heat olive oil. Add mushrooms and cook, stirring occasionally, until they are tender and have given up their liquid, about 5 minutes.

4. Follow original recipe, equally dividing the mushrooms around the eggs in each dish. Bake as above. (Tomato sauce and wild mushrooms can be cooked ahead and dish assembled just prior to baking.) Serves 6.