Eggs Sur Le Plat Recipes

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EGGS SUR LE PLAT



Eggs Sur Le Plat image

Reportedly a "fancy" breakfast item that gained popularity at the turn of the twentieth century. This is a contemporary version.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h42m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 slices bacon, thick slices, halved crosswise and cut into thin strips
2 tablespoons extra virgin olive oil
2 -3 plump garlic cloves, thinly sliced
1/2 lb woodsy mushroom, thinly sliced (porcini, portobello, or button mushrooms are recommended)
4 cups cooked white beans (such as cannellini or Aztec)
1/2 cup dry white wine
1/2-1 teaspoon dried tarragon (or a combination) or 1/2-1 teaspoon dried thyme (or a combination)
1/4 teaspoon hot red pepper flakes (or a pinch or two of cayenne pepper)
salt
fresh ground black pepper
4 -6 large eggs

Steps:

  • Preheat oven to 350°.
  • Fry bacon in a heavy large ovenproof skillet over medium heat until light brown and much of the fat rendered.
  • Add in the olive oil and garlic; cook for another minute.
  • Add in the mushrooms; stir/saute for 5 minutes or until softened.
  • Stir in the beans, wine, tarragon, hot red pepper flakes, salt, and pepper.
  • Place the skillet in the oven, uncovered, and bake for 45 minutes to 1 hour, until the liquid is thickened, reduced, and bubbly.
  • Leave the oven on.
  • Using a large spoon or the bottom of a cup, make 4 equal-spaced indentations in the beans (or another 1 or 2 for additional eggs).
  • Crack an egg into each indentation and return skillet to the oven.
  • Bake 8-12 minutes or until the eggs are cooked to your liking.
  • Serve warm from the skillet.

Nutrition Facts : Calories 531.6, Fat 17.8, SaturatedFat 4.4, Cholesterol 219.2, Sodium 182.4, Carbohydrate 61.2, Fiber 13.2, Sugar 1.6, Protein 28.6

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