Well, here we are, the next day, and I'm still thinking about those eggs. Or, shall I say, those eggs.
Voted "the best thing at brunch" (tied with the french toast, but we weren't shocked by that), these eggs are a knockout - and a quick one, at that. They are versatile, all ready at once, can be largely prepped ahead, and make your fridge's leftovers into an elegant dish-for-one.
We created/tested this recipe the night before, based on recipes floating in my head, my MacGourmet database, and my browser window, and adjusted to cook at the temperature my oven would be at. (For a lovely picture, and one inspiring recipe, click here.)
That means we happily ate these eggs for dinner Saturday night, for brunch Sunday, and, I must admit, I might have one for a little breakfast-alone this morning.
I guess I could've taken a picture of the spread, but I didn't, so here's what was left when I remembered.
Why go out for something that can so easily be made at home? And made the way I like... my bacon thick but crisp, my eggs with the yolks still liquid, my potatoes with a salty, savory little crunch on the outside, fluffy inside...
...and if I want to eat on 'Hand-Painted China ... Made in Japan' -- well, I can.
Brunch for 4
May 9, 2010
Spanish Shirred Eggs with Chorizo, Roasted Peppers, Arugula, and Gouda