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Brian's Photo Blog — Article 467
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Oven Eggs with Olive Oil and Roasted Garlic
Wednesday 16 September 2015   —   Category: Cooking & Food
For the past couple of months I have been trying new recipes from the Eggs on Top: Recipes Elevated by an Egg cookbook by local Portland author and instructor, Andrea Slonecker.

Even though I had been having difficulties with poached and deep-fried eggs, my first attempt at a baked egg skillet dish was a great success — see Another Eggs-perimental Recipe for all the delicious details.

In Eggs On Top I saw another baked skillet recipe — called Oven Eggs with Olive Oil and Dukkah — that looked quite interesting. Well, not so much the Dukkah part, but more the generous puddle of olive oil.

When looking at the photo, the Dukkah in the olive oil reminded me of a free appetizer I have enjoyed at Carino’s Italian restaurant here in Albany, Oregon.

Upon being seated, each table is served a basket of freshly-baked bread, and a plate of roasted garlic in a lake of extra-virgin olive oil mixed with additional herbs and spices.

Instead of putting butter on the bread, you tear off a piece and scoop up some garlic while soaking up some of the oil. It is truly scrumptious! Check out this recipe for an idea of how to make it at home.

So I decided to combine the roasted garlic idea behind Carino’s recipe and Andrea’s baked skillet egg recipe — with lots of olive oil as the common denominator — to create my own new version: Oven Eggs with Olive Oil and Roasted Garlic. As always, my camera was with me in the kitchen to document this latest eggs-periment.
In an eight-inch cast-iron skillet, I roasted three large cloves of chopped garlic in a bit of olive oil until the garlic was golden brown. Then I set the skillet and garlic aside to cool to room temperature. If you are in a hurry, roast the garlic in a separate pan.
 
Once the skillet was cool, I cracked two eggs into it, and then poured in two tablespoons of extra-virgin olive oil. Finally, I sprinkled on some flakes of crushed red peppers. Then I popped the skillet into a preheated toaster oven at 325°F for about 4 to 5 minutes — just until the whites were completely cooked.
 
The result was a beautiful sight to behold! Some of the oil combined with the raw egg whites, solidifying together during cooking. To sop up the remaining oil and the runny egg yolk, I had a couple slices of Big River sourdough bread. In my Made In Oregon Clay In Motion Handwarmer Mug was my favorite Trader Joe’s Irish Breakfast tea.
 
Here’s a close-up so you can see all the delectable details!
 
And here’s a shot with the yolks broken, with a piece of sourdough bread to scoop and sop with. Yummy!
 
Now that I have recounted my most recent eggs-periment with chicken eggs, in the next article it will be time to return to the continuing saga of eating adventurously with duck eggs — Sourdough Salsa Egg Beneduck!
Brian's Photo Blog — Article 467
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Brian's Photo Blog — Article 467
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