Hot Dish Review

While writing about Jonathan St. Hilaire’s newest venture, Bakeshop, I was drooling over the menu. One of the breakfast dishes is Eggs Al Forno. Although there was a description, I was unfamiliar with it so I googled it. Turns out it is an egg (or two) baked in an individual casserole dish on top of bread and cheese….how could it go wrong?

With so much bread leftover from my weekend visit to Bakeshop, the ciabatta was begging to be used for a savory breakfast. I found a recipe online, made a few minor revisions based upon what was in the fridge, and voila! Eggs al Forno. It was scrumptious and simple, here’s how:

EGGS AL FORNO

2 eggs (1 omega 3, 1 regular)
1 thick slice ciabatta (or other bread)
1 oz. gruyere, sliced and diced
1/4 C. grated parmesan
1 scallion, chopped, to taste
olive oil
ground pepper and salt

Preheat oven to 500 degrees. Lightly oil individual casserole dish with spray. Place bread at the bottom and drizzle with a little olive oil. Scatter the gruyere, most of the parmesan, and the scallions on top of the bread. break the eggs in a bowl. I used the whole Omega 3 egg and just the white from the “regular” one, but you can use two whole eggs if you prefer. Pour the eggs onto the bread and cheese and top with the remaining parmesan, freshly ground pepper and a dash of salt. Bake at 500 degrees for 8 minutes.

Be careful, it will come out sizzling! The yolk will be soft but set. Serve with bacon, berries, and coffee. Enjoy!