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.
