It was the most abysmal, gross day today in Connecticut. I was at work, biding my time with Middlesex and watching the rain pour down, and Keepitcoming had a busy day. After a drive that took an hour later than we expected, there was only one logical dinner option: baked eggs.
Regular readers will recognize this as a familiar face. This is actually a variation of the baked eggs from Noah's, with linguica, tomato, onion, potatoes, and farmer's cheese. Although Noah's doesn't use potatoes and has peppers instead of tomatoes, I played around a little. Keepitcoming doesn't like peppers.In any case, this recipe pretty much heals everything, including my pain at Elizabeth Perkins' departure from Weeds, my work woes, my severe lack of cash, and the oil spill. Baked eggs does that for everything. Rest assured, I've nominated them for a Nobel, don't thank me.
Ingredients (serves 4-6, or two with leftovers)
1 medium sized potato
1 large onion
1 medium sized plum tomato
1/2 link of linguica sausage, about 1 cup's worth, chopped
1/2 lb of farmer's cheese, chopped into cubes or shredded
Salt, pepper, basil, paprika...
1. Start by preheating your oven to 400 degrees and boiling a small pot of water. When it's at a boil, plop in your potato. While that's all hanging out, finely chop your onion and dice your tomato, dumping them into a saucepan with enough olive oil to cover the bottom of the pan. As they heat and reduce, season them with whatever spices you'd like. We found that basil really adds a nice, subtle taste to them.
2. While those are sweating out, start prepping your proteins. Chop your sausage into thick slices, then dice each slice into quarters, and your cheese into rough cubes. Put them aside. Your potato is also ready now, after about fifteen minutes in the water.
3. After the onions are translucent and caramelized, and this might require a higher heat, put them in a small bowl on the side to cool off and continue cooking. Mix in half of your farmer's cheese. Peel and dice your potato. In the same saucepan, start cooking up your sausage and potato. You don't want the sausage fully cooked, just soft enough to move around and releasing enough oil to color and crisp up the potato chunks.
4. Once those are done, put them into the mixing bowl along with the tomatoes and onions. Mix them together until they're all well incorporated and mingling, and pour into a casserole dish. The size of your dish depends on how thin or thick of a layer of toppings you want.
5. Crack your five eggs on top, taking care to not break the yolks. Sprinkle your remaining farmer's cheese on top and pop in the oven.
6. After about 30-35 minutes, your baked eggs will be ready. You'll know because the cheese will be crispy and brown, and melty, and the yolks will be mostly solid. Serve them with hot buttered toast to spread on, but let them cool for at least ten minutes before eating. Trust me, it's worth the wait. This was the perfect end to a rainy and cold day, and made the wait for dinner entirely worthwhile. It was also a good substitute to my Noah's cravings and subsided them considerably. Plus, it makes bitchin' leftovers on a slice of bread or plain out of the casserole dish.
Labels: breakfast, dinner, lunch, shameless foodette