Wednesday, April 14, 2010
Baked Basque Eggs
The Basque region is an area that borders Southwest France and Northeast Spain. Basque Eggs take on the culinary traditions of both areas. Traditional Basque Eggs include bacon or Serrano ham (Spanish version of Prosciutto) and is often scrambled instead of baked. I opted not to use ham to cut some fat, but if you wanted you could add ham to the bottom of the dish before adding the veggies and eggs.
Baked Basque Eggs:
1 tbsp chopped fresh herbs or freeze dried herb blend (parsley, basil, thyme, rosemary etc. Whatever you've got!)
1 clove garlic, minced
1/4 red pepper, diced
1/4 yellow pepper, diced
1/2 small onion, diced
1 Roma tomato, diced
1/2 tbsp melted butter
1/4 cup milk
Salt & Pepper to taste
1. Pre-heat oven to 450 degrees. Lightly oil the inside of 2 individual casserole dishes or ramekins.
2. Add half the diced veggies (peppers, tomatoes and onions), half the garlic and half the herb blend to each dish.
3. Mix together the melted butter and milk. Add half the mixture to each ramekin.
4. Place each ramekin on a baking sheet and place in pre-heated oven for 4-5 minutes.
5. While ramekins are in the oven, crack two eggs into a small dish, careful not to crack the yolks. Remove the ramekins from the oven and gently slide the eggs into the ramekin. Repeat the process with the other two eggs and second ramekin.
6. Sprinkle salt and pepper and more herbs over both ramekins and return to the oven. Bake for another 8-10 minutes. Eggs will be slightly runny. Cover with foil or place the lid on the casseroles and let sit for a couple minutes while you prepare toast or make tea, or whatever it is you do in the morning! If you prefer your yolks firmer, bake for a couple extra minutes.