April 15, 2010
BRUNCH: UOVA AL FORNO - BAKED EGGS
I usually eat eggs just at weekends, but the more we go out for brunch the more I get bored with the usual options that most restaurants have on their menu. I just don’t get it: why eggs need to be cooked in butter and cheese and all kinds of sauces to taste good? To me they just taste ‘heavy’. Although it is nice to eat out and sit in a cozy restaurant, we often end up having home cooked brunch.
This is one of my favorite ways to cook eggs for brunch:
- 2 fresh medium sized eggs
- 5 mushrooms finely chopped
- 1 tablespoon of frozen peas or any other kind of fresh vegetables ( I like to use spinach or broccoli florets)
- Sweet cherry tomatoes cut in half
- Pinch of salt and pepper
- 1 teaspoon fresh thyme
- Parmesan cheese
- Ground flax seeds (optional)
- Olive oil
Serves 1 person
Preheat the oven to 350 F.
Rub a little olive oil in a small cast-iron skillet and crack open the eggs gently into the pan. Place the chopped mushrooms, peas and cherry tomatoes around the egg yolk. Sprinkle with some ground flax seeds and grated parmesan cheese and season with salt and pepper. Add some thyme on top of the egg yolk and on the rest of the eggs and sprinkle with some olive oil. Cook for 10 to 15 minutes, depending on how well you like your eggs cooked. I personally like it firm and crispy so for the last 2 minutes I usually switch to broil mode to obtain this result.
Let it cool for a minute or so and serve the eggs on toasted bread with your favorite salad.
Advice: If you can, always try to use fresh local organic ingredients. It makes a big difference on the palate and on your body!