BAKED EGGS WITH GARLIC CREAM

RECIPE COURTESY OF CHEF LEE ANNE WONG
PHOTOGRAPHY BY ANNA KIM

BAKED EGGS WITH GARLIC CREAM

Ingredients

INGREDIENTS FOR GARLIC 

  • 4 Tablespoons butter
  • ¼ Cup garlic cloves, chopped
  • 4 Tablespoons butter
  • 1 Sprig thyme
  • 1 Sprig rosemary
  • 1 Bay leaf
  • 1 Cup half and half 
  • Salt and pepper to taste

SKILLET INGREDIENTS

  • 8 eggs
  • Assorted Vegetables (you choose!)
  • Roasted baby tomatoes
  • blanched chopped kale 
  • Sauteed mushrooms
  • Caramelized onions
  • Roasted pumpkin or diced roasted squash
  • Asparagus tips/spears
  • Grated parmesan cheese
  • Baguette for toasting
  • Basil leaves for garnish

Instructions

METHOD FOR GARLIC CREAM

  • In a large heavy bottom saucepan, sweat the chopped garlic and herbs in the butter over medium heat, for 3-4 minutes until fragrant. 
  • Dust with the flour and stir and cook briefly for 1 minute. Stir in the half and half, whisking thoroughly. 
  • Bring to a boil over medium high heat, whisking occasionally to prevent the half and half from burning, and then reduce to a simmer. 
  • Mixture should thicken slightly from the flour, continue to whisk until smooth and simmer until the cream is thick and glossy and coats the back of a spoon, about 5 minutes. 
  • Season to taste with salt and pepper.
  • Remove the thyme, bay, and rosemary. 
  • Refrigerate the mixture at this point or keep it warm if you plan on using it immediately. Always warm the cream mixture before using. 

SKILLET METHOD

  • Preheat the oven to 400F
  • Crack two eggs into a 6" cast iron skillet
  • Stud the skillet with an assortment of vegetables of your choice (pre cook if necessary).  
  • Pour 3/4 cup of the garlic cream over the eggs and vegetables. Sprinkle generously with Parmesan cheese and bake in the oven for 12-15 minutes or until the eggs are cooked to desired doneness. Serve with toasted baguette and basil tips for garnish.