Food Gold: Baked Eggs with Spinach, Shrooms + Yogurt Sauce
Posted on Jan 18th, 2012
The chef returns! Here’s Elliot’s first recipe of the new year, hope you’re hungry. Stay tuned for more Food Gold goodness on deck.
Baked eggs are near the top of my list when it comes to easy access, low stress brunch time treats. There’s no fussing with emulsifying Hollandaise sauce or messing with delicate vinegar-spiked water baths for poaching eggs. Basically you just need a really good oven proof skillet (or two small ones if you want to make it sexy and do brunch for two post hubba hubba) and something to put it on after it gets out of the oven. You can use a cutting board to rest the hot action on if you don’t have good heat-proof place mats. (I don’t.) The only way to mess this up is to overcook the eggs (watch out, they really start to come together after about ten minutes and cook quickly after that) but since you have me here, you have nothing to fret over. Also if you don’t want to make the yogurt sauce or don’t have the ingredients on hand, you can melt some butter in a skillet, add chili oil and create a real nice butter sauce to drizzle on top. You can also add breadcrumbs for texture. Ok freaks, time to go in! Read More