Thursday, October 21, 2010

Recipe #68: Western Skillet Eggs

This recipe caught my eye in my October issue of Food Network Magazine, and I'm glad I made it- the sour dough bread made this a really interesting take on western style eggs.  We enjoyed it for dinner, then had the leftovers for breakfast the next day!


1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seed and cut into 1/2 inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping (I omitted this)
8 large eggs


Position a rack in the upper third of the oven and preheat to 350.  Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.

Heat the olive oil in a large ovenproof skillet over medium-high heat.  Add the shallots and cook until just softened, 1-2 minutes.  Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5-6 minutes more.  Add the tomatoes, ham, bread, parsley, and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes.  Season with salt and black pepper.  Remove from heat.

Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup.  Crck an egg into each indentation.  Slowly pour the half-and-half mixture over the eggs.  Bake, rotating the skillet a few times, until the whites are set, about 15 minutes.  Top with parsley.  (I baked it for a little longer because my whites weren't setting well, which cooked the yolks more, but it turned out fine regardless.)

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