Almost Companion Breads Baked Eggs Food

ALMOST COMPANION BREAD'S BAKED EGGS

Steps:

• Preheat oven to 450 degrees.
• Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper.
• Roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.
• While potatoes are roasting, melt butter in small saucepan or pot.
• Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens.
• Remove from heat; add parmesan and Durkees or mustard.
• Whisk eggs in bowl and add small amount of heated milk mixture to temper.
• Slowly combine tempered eggs and remaining milk mixture and whisk until smooth.
• Season well with 1 tsp kosher salt and black pepper.
• Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.
• Top with mozzarella and ricotta cheese.
• Pour eggs over potatoes but do not overfill.
• Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.
• NOTE: The cafe also serves a version with bacon or with just cheese (no potatoes in either), so feel free to experiment with extra ingredients. I think that this would be great with mushrooms too.

BAKED EGGS IN TOAST CUPS WITH MELTY CHEESE

Steps:

• Preheat oven to 375°F.
• Butter each slice of bread.
• Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
• Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes.
• Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
• Top with 1-2 Tablespoons chopped bacon, if using.
• Break one egg into each ramekin and grind fresh pepper over the eggs.
• And don't skimp on the black pepper! You will regret it!
• Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
• Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
• If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
• If you prefer medium yolks remove at about 20 minutes.
• If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
• Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
• Serve hot, warm, or room temperature. Use hot sauce as desired.