EGGS EN COCOTTE WITH A BASQUE PIPERADE
Provided by Amy Finley
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Special equipment: 4 (1-cup) capacity ramekins
- Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a boil.
- Smear the bottom of each ramekin with the butter. For each serving, crack 2 eggs into a small bowl or dish, being careful not to break the yolks, then slide into a prepared ramekin. Season with the salt and pepper, drizzle with 1 tablespoon of the cream, and sprinkle with 1 tablespoon of the Parmesan. Set the ramekins into a medium-sized glass or ceramic baking pan, allowing at least 1 inch of space between dishes. Transfer to the bottom rack of the oven and pour the boiling water into the baking dish, being careful not to splash any hot water into the ramekins. Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are set but the yolks are still soft and a bit runny. Prepare the piperade while the eggs are baking.
- In a large skillet over medium heat, cook the prosciutto in the olive oil until beginning to crisp, then add the onion. Saute until lightly golden, then add the red and green pepper and cook until the strips just begin to soften. Add the garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and red pepper flakes, if using. Allow the mixture to stew over medium-low heat until liquid has evaporated and the tomatoes are heated through. Check for seasoning and add salt and pepper. Off the heat, add the basil. Divide between the ramekins (you will have extra) and serve on a small plate, piping hot.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
BASQUE EGGS MY WAY
Steps:
- Heat the olive oil in a saute pan. Add the onions and cook until soft. Add the garlic, chile peppers, green peppers and red peppers. Cook until tender. Finally, add the tomatoes, season with salt and black pepper, cover and cook 10 minutes. Remove the lid and continue cooking until the juices have evaporated and everything is soft and melded.
- Crack the eggs into the pan, spaced evenly apart. Sprinkled with more salt and black pepper. Cover and cook until just done, with the yolks still nice and runny. Meanwhile, make four "nests" of ham on serving plates. When the eggs are done, lift them along with their peppery garnishes with a spatula into the nests. Serve very hot with toasted baguette.
BURNT BASQUE CHEESECAKE
Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly
Provided by Cassie Best
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don't worry about lining the tin too neatly - the grooves in the parchment give this cheesecake its characteristic look.
- Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved - check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
- Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
- Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin - it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 252 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Sodium 0.4 milligram of sodium
BASQUE EGGS
A long time ago I had a recipe from a Basque cookbook for really tasty eggs poached in a simple stew of tomatoes, peppers, and onions. I've since lost that recipe, but this is pretty close to the flavors (though I won't claim it as authentic Basque cooking!) This is really quick to prepare, especially if you dice your veggies as you're cooking instead of doing th prep work all up front (for example, while the sausage sautes, dice the onion, after the onion goes in, mince the garlic, once the garlic is in, dice the peppers, etc.) This can be made vegetarian/vegan by substituting 1 tsp. oil for the sausage.
Provided by velorutionista
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes.
- Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy.
- If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks).
- If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.
BASQUET OF EGGS BAKED OMELET
Ready, Set, Cook! Special Edition Contest Entry: Inspired by the piperades of the sunny Basque region of France and Spain, this easy oven omelet makes a perfect main dish any time of day. Or serve it cold or at room temperature for a delightful tapas snack.
Provided by Chocolatl
Categories Breakfast
Time 48m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a 12" oven-proof skillet over medium-high heat.
- Cook bacon until crisp, about 10 minutes. Drain, crumble, and set aside.
- Pour off and discard all but 1 tablespoon of bacon grease.
- Add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
- Stir in red bell pepper and garlic and cook for 3 minutes more.
- Remove skillet from heat.
- Preheat oven to 375°F.
- Beat together eggs, paprika, ancho powder, thyme, black pepper and Parmesan cheese.
- Stir tomatoes, shrimp, and reserved bacon into skillet mixture.
- Add egg mixture and sprinkle Mozzarella on top.
- Place skillet in oven and bake for 20-25 minutes, or until eggs are set an Mozzarella is melted.
Nutrition Facts : Calories 372.9, Fat 24.7, SaturatedFat 9.8, Cholesterol 479.5, Sodium 892.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.8, Protein 30.4
BASQUE BAKED EGGS
Number Of Ingredients 7
Steps:
- Layer chorizo, eggs beaten with milk, oregano, dry mustard, cayenne, pepper, and salt in greased baking dish. Thin cheese soup with 1-2 tablespoons milk and add to dish. Layer browned hash browns last. Bake at 350° for 40 minutes. Serve with toasted bread triangles and fruit of choice. Note: Basque chorizo is an authentic Spanish chorizo made with beef and pork, usually with a slight flavor of oregano and smoke. Fun Fact: In the late 1800s, a large number of Basque immigrants (people from a small region that straddles the border of Spain and France) came to Idaho from Spain to work mainly as sheepherders. Today, Boise, Idaho's capital, has the largest Basque community in the United States as well as the country's only Basque Museum.
Nutrition Facts : Nutritional Facts Serves
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