Braised eggs with tomato shittake ragout
I've been trying to incorporate eggs into my cooking more lately, using them for things other than breakfast.
For example, last Saturday for lunch I toasted about a cup of orzo in my cast iron skillet then added enough water to steam it to almost al dente. Then I tossed in a handful of fresh peas and sauteed it all with some garlic, salt and pepper until the peas were hot and the orzo was done. I put that mixture in a shallow bowl and topped it all with two over easy eggs. It was great the way the egg yolk oozed down into the peas and pasta. Simple and delicious.
Today I had my bounty from the dollar aisle and decided to try braising eggs. I saw a recipe for braised eggs (not technically braised since there's no searing involved but it sounds better than steamed and it definitely isn't poaching) somewhere, I think in one of Michael Ruhlman's books, but couldn't find anything like it on the web so I just sort of went with what I remembered and worked it out as I went along.
First I sauteed half a diced onion, two cloves of chopped garlic and my can of 50¢ shittake mushrooms with a generous teaspoon of kosher salt and a few grinds of black pepper in my cast iron skillet over medium heat until lightly browned. I then turned up the heat and deglazed with a couple glugs out of a bottle of sau blanc I had open. I added about half my big can of tomatoes, drained and chopped, and my little jar of peeled grape tomatoes, also chopped, and cooked that mixture down for about 20 minutes.
I then turned down the heat to a couple clicks below medium and formed the ragout into a hill (more like a mesa actually) in the middle of the pan, making two indentations in the top into which I cracked two eggs.
I put the lid on the skillet and let the heat and steam coming up through the tomatoes do the work. I checked after about 5 minutes but the whites were still to runny so I let them go for another five. If you like your yolks runny I'd turn the heat off after about 7 or 8 minutes.
Two more pics: half of the dish served in a shallow bowl and a cross section so you can see how creamy and golden the yolk looks nestled in the ragout.
For example, last Saturday for lunch I toasted about a cup of orzo in my cast iron skillet then added enough water to steam it to almost al dente. Then I tossed in a handful of fresh peas and sauteed it all with some garlic, salt and pepper until the peas were hot and the orzo was done. I put that mixture in a shallow bowl and topped it all with two over easy eggs. It was great the way the egg yolk oozed down into the peas and pasta. Simple and delicious.
Today I had my bounty from the dollar aisle and decided to try braising eggs. I saw a recipe for braised eggs (not technically braised since there's no searing involved but it sounds better than steamed and it definitely isn't poaching) somewhere, I think in one of Michael Ruhlman's books, but couldn't find anything like it on the web so I just sort of went with what I remembered and worked it out as I went along.
First I sauteed half a diced onion, two cloves of chopped garlic and my can of 50¢ shittake mushrooms with a generous teaspoon of kosher salt and a few grinds of black pepper in my cast iron skillet over medium heat until lightly browned. I then turned up the heat and deglazed with a couple glugs out of a bottle of sau blanc I had open. I added about half my big can of tomatoes, drained and chopped, and my little jar of peeled grape tomatoes, also chopped, and cooked that mixture down for about 20 minutes.
I then turned down the heat to a couple clicks below medium and formed the ragout into a hill (more like a mesa actually) in the middle of the pan, making two indentations in the top into which I cracked two eggs.
I put the lid on the skillet and let the heat and steam coming up through the tomatoes do the work. I checked after about 5 minutes but the whites were still to runny so I let them go for another five. If you like your yolks runny I'd turn the heat off after about 7 or 8 minutes.
Two more pics: half of the dish served in a shallow bowl and a cross section so you can see how creamy and golden the yolk looks nestled in the ragout.
posted by Swoof at 7:03 PM
2 Comments:
This looks awesome!
I am tempted to try it with some rice or some potatoes. Or throw the whole thing into a tortilla shell?
I can't wait to try this.
Pisto Manchego with pork loin last night for dinner. Warmed it up and put a fried egg on it this morning for breakfast. Excellent!
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