- build a thick, chunky sauce in an ovenproof frypan
- make a few holes in the sauce into which you crack some eggs
- season with salt, pepper and grated cheese
- bake in a hot oven until the eggs are set
- serve over hot, buttered toast
"Thick, chunky sauce"? This is a method of, technique for, approach to cooking eggs and not a recipe per se. I can bash out a sauce that fits the bill in 10 minutes, so this is on the table in 15, baby. Here's tonight's sauce:
- chop a large onion and cook in some olive oil until the edges start to brown
- add chopped spinach and allow to wilt
- add some minced garlic, stir a bit
- add a volume of chopped tomato about equal to everything that's already in the pan
- cook over medium heat for a few minutes to let some of that liquid fry off
- season with salt and pepper
You could go all arrabiata on those eggs' ass by skipping the spinach and adding some chili pepper flakes or any hot sauce on hand. Hash, anyone? That's onion, cooked potato and leftover corned beef (not really a sauce, but...yum). By the way, add some beets to that hash and you've got "flannel". Of course, there's always puttanesca. You get the idea.
I like your fast and loose approach to eggs, PMC. I've made my version of huevos rancheros somewhat in this manner (though not baked). This is much better. But who has corned beef lying around? Do you think leftover chicken could be worked in somehow? What about fish? What about tomato alternatives? Please advise.
ReplyDeleteGot leftover chicken and a toasted chicken sandwich slathered in mayo just isn't going to do it for you? How about a sort of tetrazini, with green peas and chopped up leftover pasta in a "velouté" sauce (cook 2 tbsp flour in 2 tbsp butter for a minute then whisk in 2 cups chicken broth and stir until thickened). Season generously with salt, pepper and thyme. Bake until bubbling in an ovenproof casserole topped with butter crumbs. (Sorry, I got a bit carried away...)
ReplyDeleteOnion + celery + leftover salmon or other fish + heavy cream + some lemon juice.
ReplyDeleteHow about cornbread batter (make pancakes, but substitude 1 cup cornmeal for 1/2 cup of flour) with diced red and green pepper, green onions, corn niblets, chopped ham and some hot sauce. Pour the batter into a greased skillet, crack eggs into dents in the batter and bake. Never tried this but I bet it's insane.
ReplyDeletenice work, PMC, another recipe algorithm!
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