BAKED EGGS AND BISCUITS

The end of the week is here again, and if you’re like me - the need for a few weekly fence posts for structure in this wobbly time sure do help me keep track of things. One, is keeping the weekend “The Weekend.” And, in doing so it also provides a sense of accomplishment and renewed joy to get there.

To help, I bring to you baked eggs. Pantry Savvy for sure, you’ll likely have a lot of these ingredients, and if you don’t, punt, improvise and other wise, do that thing you do when you’re not reading a recipe and just want something delish. Take this as a template for whatever you have and whatever you love.

Here’s one tip I’d stick with though, use your Eurocast cookware, as bakeware. Of course,you can use your EuroCAST skillet to cook up some delicious scrambled, or fried eggs -- no oil if you choose, and an easy cleanup. But these baked eggs take advantage of EuroCAST's removable handle. They go seamlessly from stovetop to oven to table in one deft move of our removable handle. 

BAKED EGGS

• 2 bell peppers

• 1 Serrano pepper

• 1/2 small onion, diced

• 1 handful fresh parsley

• 1/4 cup best quality olive oil

• 1 russet potato, par boiled until fork-tender and drained, then diced

• 1 handful of fresh spinach

• 4 oz goat cheese

• 4 large hen eggs

INSTRUCTIONS

NOTE: You can do this first step ahead of time and store in a covered container in the fridge up to 3 days until ready to use.

Use tongs to place the peppers directly over an open flame on your range top. Char the skin from the peppers until they are blackened. While still very hot, place them in a bowl with a cover to steam. After about 10 minutes, the skins should slip off. Rinse the peppers under cool water and remove the stem tops.
 
In a blender, add the peppers, onion and parsley blend for 20 seconds. Add the olive oil and blend some more until smooth. 

In your EuroCast 10" skillet with fitted lid

1. Add the diced potatoes to the bottom of the pan, then the spinach, and then the pepper purée. Give the spinach a poke or two to submerge into the purée. The purée should be reasonably level to accommodate the eggs.

2. Crack the eggs one at a time over the sauce.

3. Sprinkle the goat cheese, crumbled, over top.

4. Bake for 15 minutes till the eggs are just set and still jammy, or to desired firmness.

AND WHAT WOULD EGGS BE WITHOUT BISCUITS?

With practice, because repetition is the mother of skill…with practice you’ll get the hang of it. Believe me…it took me a bit to get these right but it’s well worth it. And frankly, what else have you got to do?

I’ve included the master recipe from Bon Appetite. (click the picture for the full recipe)

Pro tips.

1. Ice cold butter-once you’ve diced it, wrap it up in parchment paper and toss her in the freezer for about 10-20 minutes.

2. Once you’ve done the initial gathering of the “shaggy ends” and rolled her out, fold her over like an envelope in thirds. Roll out, fold in thirds, turn a 1/4 turn and roll out again. Repeat that process 4 times.

3. After you’ve cut them, stick them back in the freezer for 10 minutes to rest or the fridge if you’re dashing about doing other things.

Flakey buttery layers of laminated goodness. Those layers are from the envelope folds. Lamination is the key.