This is just your average layer, pour and bake egg dish. Portions and measurements are you really to your taste. Use mine simply as a start.
So we all love a day off. I know next week is going to be a bear of a week with writing – but I didn’t think today we be this full. It was the annual prep and cook day for Paul’s office picnic tomorrow. Thank goodness for Shadow helping today! (Rumor has it, I’m grill master too tomorrow).
Day “to do”
For our “bring” entree, a simple Chicken & Veggie egg bake with a caramelized onion bbq chutney. Then because the vegetables looked so good, some “quick pickled veggies”, a Fennel, Kale and Orange salad and for our “bake off” entry; while not the more elaborate Chocolate Cherry Bread I mentioned in the past this is an easier, no knead variation I made earlier in the week, got repurposed into a Bread Pudding with an orange zest cream cheese topping.
Then we needed to prep a quick Pear Cornmeal Cake with Rosemary Syrup for the other Paul’s birthday picnic that happens right after my Paul’s work one.
So last night was once of those nights, that I get every so often. I know I want to eat at home since we were planning to go out the next night. But also wanted to use up what I had in the fridge.
So after an assessment;
- I had lots ( and I mean lots) of eggs
- Left over assorted cheeses and spiced meats from Saturday night’s cheese plate
- A few jars of good quality crushed tomatoes.
All that prompted me to remember a dish from the past, where you essentially “poach” eggs in tomato sauce and cheese in the oven.
So my dinner menu was hatched.
For the full recipe visit;
Baby "Chicken" Parma (aka Poached Eggs in Tomato Sauce)
A quick and simple makes egg, sauce and cheese dish for a simple supper with a side salad or bread.
- 8 eggs
- 2 small jars of crushed tomatoes
- 1 teaspoon minced garlic
- 1 -1 1/2 cups chopped assorted cheeses
- 1/2 cup grated parmagianno cheese
- 1 tsp Black Pepper
- 1-2 teaspoons Parsley (I used dried, but fresh would-be great too.)
- Heat the stove to 350.
Chop up the cheeses and meats, set aside.
In an oven proof skillet, add 1/2 teaspoon of oil, toss in minced garlic and sliced meats, saute’ over medium until the meat begins to render some fat and get curled.
Add the tomatoes, black pepper, and parsley to taste.
Simmer on medium for 15 – 20 min. Taste for seasoning.(Salt, pepper etc)
Turn off the burner
Crack the eggs into the sauce – gently in. circular pattern with one in the center.
Then surround and cover with the cheeses
Place in the oven for 20 – 25 min on the upper middle rack until the cheese is bubbly.
You want the eggs to be cooked but yolks still runny. Sprinkle some more grated cheese on it, toast up some bread and ladle it on.
This simple steamed egg dish is a perfect, quick and easy way to make eggs. This is to prepare two eggs. But keep in mind if you use smaller eggs; double up!
Essentially preparing coddled eggs is just a fancy way describe gently or lightly cooked eggs. In the past – they even had a bunch of really lovely glassware called “coddlers” to use to cook and serve them in. Some ways of preparing them include cooking them in the eggs shells themselves, or cooking & serving them in the coddlers or ramekins or the coddlers serving as a cooking mold and they are up-ended out onto the plate. Chefs and cooking host from Martha Stewart to Jacque Pepin have plenty of recipes for them. In fact it was the Heart & Soul recipe series from Pepin that prompted this breakfast. You can find a bunch of those versions here. Cooking them doesn’t need any fancy equipment; you can use regular style 4 or 6 ounce shuffle ramekins or the ones I tend to use; the 6 ounce pyrex custard cups. You can even find specialty ramekins or “coddlers” as they are known at antique stores or Amazon.
A great oven baked egg dish, perfect way to use left-overs.