Wednesday, February 08, 2006

baked egg in mushroom and tomato ragu

i've begun to cook without consulting recipes. though i have loads of cookbooks, i find myself reading them as novels at bedtime or on weekend mornings. i'm getting into the mode of being inspired by photos and description of dishes but then doing essentially my own thing.

i had some mushrooms left over from a minestrone soup i made a week back. i also had a few tomatoes lying around in the fridge. and then there were a few eggs as well. so i decided to try baking an egg over a mushroom and tomato sauce.

i thinly sliced the shiitake mushrooms and sauteed them on medium heat with some chopped garlic in a little bit of extra virgin oil. after about five minutes when the mushrrooms started to release their juices, i added some chopped tomatoes, a handful of loosely torn rosemary leaves, paprika, sea salt and pepper. i allowed the vegetables to cook for about ten minutes till sauce like consitency. i spooned the tomato and mushroom ragu into ramekins, broke an egg on each and stuck into an oven for about 7 minutes till the eggs were done. i then garnished with a sprig of rosemary and served with jarlsberg cheese and a slice of wholewheat toast. i have to confess that i loved my own baked egg creation which is a nice warm brekkie on cold weekend mornings!


Blogger Cathleen Darlene said...

Most Americans do not like soft cooked eggs, but I do. I've never thought to bake eggs. I think I should give it a try!

2:33 am  
Blogger Lulu said...

hi cathleen,
this was my first time as well. it was painless to cook and yummy with the veggies.
let me know how it turns out!

6:42 am  
Blogger rums said...

yummmm! unfortunately winter is over, will try this out next winter...

9:48 am  
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