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between a roux and a bechamel

Tuesday, September 30, 2008

It's recipe time!

This morning I decided to divert from my old stand-by fritata recipe (olives, onion, potato, and make fresh salsa to top it). I think I have created the most delicious egg dish in the history of egg dishes. OK, that might be an overstatement. But this was real good, guys.

  • 6 eggs
  • 1 shallot
  • About half a can of white beans
  • About a dozen grape tomatoes, cut into bite size pieces
  • 3 or 4 sprigs of rosemary
  • Milk or cream (for the eggs)
  • Salt & pepper to taste
Preheat oven to 400.

Put a pan on to heat up, and add some oil. Add your sliced shallot and let that sautee for a minute or two. Add the beans and tomatoes, sautee a few minutes, then add the rosemary. Let all those flavors get good and integrated, then salt just a bit. 

In a bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the stuff you've got in the sautee pan. Let that cook just till it bubbles around the edges, then stick it in your preheated oven. Cook 15-20 minutes (until cooked through and browned a bit on top). 

That's it! Happy eating. Though meatless, the beans and rosemary somehow give the impression that you're eating delicious sausage. And it's really, really good. 


Blogger Emily said...

I love eggs. Seriously a whole lot, of all sorts. But I think the best egg dish of all has to be just a fried egg, nice runny yolk, and good piece of toast. Salt and pepper. Get a really good, fresh egg and that's the best thing ever. Especially if it's fried in bacon grease.

8:02 PM  

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