Monday, October 20, 2014

CIY: Company Eggs, My Way


Saturday was the first Saturday that I could remember where we had nothing really planned.  We went to a birthday party in Orange County but that was about it.   I took an epic one hour nap and caught up on Sailor Moon Crystal because I am that nerdy.  

Sunday mornings I usually like to eat pho at Pho Hong Phat or if I am not hungover, try out a new recipe.  Trying out a new recipe involves finding one on the Internet or browsing Bon Appetit, then trying to adapt it what I have in my fridge.  Enter Company Eggs.  But first What the eff are company eggs? I did a quick Google search and came up with no results.  So I guess it's like when you entertain company? If you know please let me know! I like fun facts.

I've also come to realize that beets are close to perfect. You can eat the tops and not die, they can be eaten raw or cooked. Beets are ugly on the outside but beautiful on the inside and they last forever in the fridge sans tops.  When I like something so much I will doodle it.


Anyways, on to the recipe so you can CIY, cook it yourself! 


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Here is what I had in my fridge:

Roasted vegetables: sweet potatoes, golden beets, rainbow carrots
cooked breakfast sausage
golden beets with tops
eggs
milk
Pecorino Romano
I always have onion and garlic on hand and you should too.

Armed with this, I made some substitutions:
beet greens for Swiss Chard
Pecorino Romano for white cheddar
whole milk for heavy cream
I added sausage and roasted veg to the recipe, because it doesn't hurt. 
Make all the adjustments for your party size. I don't measure anything...

I also cooked  everything in the 8 inch cast iron so now it is a one pan meal.  I baked it for 15 minutes and the yolks were near perfect. 



Below is the update recipe! 


Preheat oven to 375 degrees.  In a skillet over medium high heat 1/4 tablespoon of olive oil. When heated, add 1-2 cloves of minced garlic, and a 1/2 of an onion diced. Cook and stir around until softened, about 4 minutes.  Add a 2 bunches of a hearty green vegetable.  I used beat tops, but you can use, swiss chard, radish tops, kale or spinach.  

The cook time of the green, depends on the green that you are using. The more hearty green like kale, will take about 8-10 minutes.  A lighter green like spinach, will take about 4-6 minutes. Once your green of choice has cooked down, you can add whatever you have available.  I had roasted beets. sweet potatoes and roasted rainbow carrots and cooked breakfast sausage. Add what you have, mix around for two minutes and then add 1/2 cup of cream.  And cook will almost evaporated. You can use cashew cream for a vegan option and in place of meat you can add soyrizo. And don't forget to season with salt and pepper along the way.


Spread mixture evenly on to a baking dish. depending on how much you plan to make will depend on the size of the dish.  Using the back of a spoon make little dents on the greens,  this is where you will be adding the eggs. Crack eggs into the dents  and add cheese of your liking and carefully place into preheated oven.  Bake, for about 15- 20 minutes, depending on how you like your eggs. If you are not using eggs, bake for about 15 minutes and let it stand for 5 minutes before serving.