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Jan. 9th, 2010 01:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yagathaiI woke up with my back in screaming agony. It took me ten minutes to lever myself out of bed to the bathroom, where I took a scalding hot shower and a fistful of anti-inflammatories and analgesics to get me even putatively mobile. I'm lumbering like the Good Doctor's monster, but at least I'm moving. Also, I've got plugged-up sinuses and I'm sneezing like a sneezy madman. Clearly the solution to my troubles is... brunch!
I'm making gluten free garlic toast (GF bread, butter, garlic) and baked eggs.
Baked eggs with chorizo and parsley
6 eggs
2 medium-small onions
1/2 lb Spanish chorizo (not the same as Mexican chorizo! I used two small links of D'Artagnan brand, which is really quite good and I highly recommend it.)
2-3 oz grated cheese (I used a 50-50 blend of parmesan and a relatively mild oak-smoked cheddar, which is what I had lying around. This mixture doesn't melt evenly, but what it lacks in consistency it makes up for in coordinating flavor. Next time, though, I'll probably substitute a fresh mozzarella for the parmesan if I can.)
Two medium-small tomatoes
Parsley
Cream (or evaporated milk as a substitute)
Salt
Pepper
Olive oil
Butter
Butter six 6-8 oz ramekins. Preheat your oven to 350 degrees.
Grate your cheese
Chop your onions and your garlic and heat your oil. In the oil, cook the onions and garlic for about 4 minutes. Meanwhile, dice your sausage. Medium-sized pieces are fine. Add the sausage to the aromatics and cook for another 4 minutes. Chop a generous fistful of parsley and stir it into the sausage mixture, cooking for another one minute or so or until the parsley is wilted.
Place a thick slice of tomato at the bottom of each ramekin, then divide your sausage mixture evenly among them and use a spoon to make the top of the mixture slightly convex, to make a little nest for your eggs. Next, break an egg over the top of each ramekin, taking care not to break the yolks* if you can help it. Add a splash of cream** and salt and pepper to taste (remember that chorizo is already pretty salty). Finally, top each ramekin with grated cheese.
Put the ramekins on a baking sheet and pop them into the oven for about 12-18 minutes, until the cheese is melted and slightly browned and your egg whites are hardened, but the yolks are still soft.
When they're done, let them cool for two or three minutes, garnish each with a sprig of parsley, then serve. Be careful -- the ramekins will still be oven hot.
I was originally going to throw some turnip in there just for texture, but who the hell wants to scrub and peel and dice and boil turnip this early in the morning***? If I did, I'd have used half turnip and half chorizo instead of as much chorizo as I did.
As an aside, this is one of the damn prettiest dishes I've ever made.
*I got three double-yolks in six eggs today. I must have hit the mutant egg lottery!
** My roomie suggested using a small dollop of sour cream instead for an interesting flavour variation. It's an interesting thought, and next time I will try it.
*** Shut up! It's morning somewhere, right?
I'm making gluten free garlic toast (GF bread, butter, garlic) and baked eggs.
Baked eggs with chorizo and parsley
6 eggs
2 medium-small onions
1/2 lb Spanish chorizo (not the same as Mexican chorizo! I used two small links of D'Artagnan brand, which is really quite good and I highly recommend it.)
2-3 oz grated cheese (I used a 50-50 blend of parmesan and a relatively mild oak-smoked cheddar, which is what I had lying around. This mixture doesn't melt evenly, but what it lacks in consistency it makes up for in coordinating flavor. Next time, though, I'll probably substitute a fresh mozzarella for the parmesan if I can.)
Two medium-small tomatoes
Parsley
Cream (or evaporated milk as a substitute)
Salt
Pepper
Olive oil
Butter
Butter six 6-8 oz ramekins. Preheat your oven to 350 degrees.
Grate your cheese
Chop your onions and your garlic and heat your oil. In the oil, cook the onions and garlic for about 4 minutes. Meanwhile, dice your sausage. Medium-sized pieces are fine. Add the sausage to the aromatics and cook for another 4 minutes. Chop a generous fistful of parsley and stir it into the sausage mixture, cooking for another one minute or so or until the parsley is wilted.
Place a thick slice of tomato at the bottom of each ramekin, then divide your sausage mixture evenly among them and use a spoon to make the top of the mixture slightly convex, to make a little nest for your eggs. Next, break an egg over the top of each ramekin, taking care not to break the yolks* if you can help it. Add a splash of cream** and salt and pepper to taste (remember that chorizo is already pretty salty). Finally, top each ramekin with grated cheese.
Put the ramekins on a baking sheet and pop them into the oven for about 12-18 minutes, until the cheese is melted and slightly browned and your egg whites are hardened, but the yolks are still soft.
When they're done, let them cool for two or three minutes, garnish each with a sprig of parsley, then serve. Be careful -- the ramekins will still be oven hot.
I was originally going to throw some turnip in there just for texture, but who the hell wants to scrub and peel and dice and boil turnip this early in the morning***? If I did, I'd have used half turnip and half chorizo instead of as much chorizo as I did.
As an aside, this is one of the damn prettiest dishes I've ever made.
*I got three double-yolks in six eggs today. I must have hit the mutant egg lottery!
** My roomie suggested using a small dollop of sour cream instead for an interesting flavour variation. It's an interesting thought, and next time I will try it.
*** Shut up! It's morning somewhere, right?
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no subject
Date: 2010-01-09 06:28 pm (UTC)no subject
Date: 2010-01-09 06:32 pm (UTC)no subject
Date: 2010-01-09 06:29 pm (UTC)no subject
Date: 2010-01-09 06:31 pm (UTC)no subject
Date: 2010-01-09 06:31 pm (UTC)no subject
Date: 2010-01-09 06:30 pm (UTC)no subject
Date: 2010-01-09 06:48 pm (UTC)Creme fraiche and lemon zest might do the trick.
no subject
Date: 2010-01-11 02:51 am (UTC)