There’s a legend in culinary lore that says the hundred folds in a chef’s toque (you know, those tall, paper hats you sometimes see) represent the number of ways the chef knows how to cook an egg. I don’t know if I could name a hundred ways, and I don’t really need to, because I already have my favorite: baked. Baking eggs is something many cooks don’t always think about doing at home, but it’s one of the easiest (and most elegant) ways to cook an egg. No flipping, no scrambling, no muss, no fuss.
The other wonderful thing about baked eggs is that they’re pretty much a blank canvas. You can sauce ‘em, add chopped (cooked!) vegetables to them, sprinkle herbs or cheese on top. This past weekend, I whipped up a quick brunch for Joe and I using ingredients we had on hand (including the sausage from the Lentil and Sausage Stew). Joe’s recently gotten back into his workout routine, and with that comes an effort to eat healthier — and often paleo. I don’t always follow it with him, but this dish comes pretty close, and with a few substitutes, could be completely paleo if you wanted.
Paleo or not though, we both agreed these baked eggs were restaurant level. Flippin delicious. And totally worthy of a notch in a chef’s toque. Here’s how to make it: Read more »