BAKED EGGS ALLA ROMA
December 2019 | The Honest Spoon
Ladies and gents it’s time for full disclosure…I’m obsessed with the U-bake puff pastry dough from Grand Central Bakery. If you are in the Portland or Seattle areas go grab some- if you’re not, check out the bakery next time your in town.
If you haven’t already seen my Gruyere and Herb Baked Eggs, that’s essentially where it all began. Then, the Sicilian girl that I am, I couldn’t resist to throw some cherry tomatoes, garlic and basil on there…be warned- you better BRACE. It’s off the freaking hook!!! My 15 year old son said “Mamma, I need a minute to compose myself. This is bringing tears of joy to my eyes”. Hahaha don’t you just LOVE foodie kids?!?
These eggs are going to be a favorite here at Chez Honest Spoon. If you are planning on hosting a brunch for the coming holidays, or are simply looking for something special- these eggs are surprisingly simply to assemble. There is very little “hands on” work. Most of the time is in the baking. Yay!!
PRO TIPS:
This recipe makes 8 eggs. I used exactly 3 large cherry tomatoes ( thinly sliced) for each egg plus one very small clove of crushed/minced garlic. Scale up or scale down depending of how many you make.
In order to create perfect little nests for the eggs (see pic below), I used my ramekins. They are just the right size and weight.
In order to prevent the ramekins from sticking, generously spray the bottoms with a non-stick cooking spray. Alternatively, you can cut squares of foil just slightly larger than the ramekins, spray the foil with cooking spray, place it spray side down into the center of the square, then place the ramekin on top (this is the most consistent non-stick method).
Don’t have ramekins? First, use the top of a standard mug and gently press it into the dough. Then, with a fork press down and poke holes inside the circle. Gently press down with your fingers to create a small well. Use the foil method above and place foil spray side down covering the circle. Using uncooked rice or beans, fill the well to weight it down. You will remove this later so be sure you don’t overfill.
PIN THIS RECIPE
BAKED EGGS ALLA ROMA [Vegetarian]
| makes 8 |
INGREDIENTS:
1 large sheet of puff pastry or 2 small sheets (enough for approximately 8 5”x5” squares). Dough should be thawed and chilled in the refrigerator (follow package instructions).
24 cherry tomatoes, thinly sliced (3 more tomatoes)
3-4 fresh basil
1/2 treasonous extra virgin olive oil
leaves chopped fine
8 whole large eggs
1 egg + 1 tablespoon water for egg wash
salt & pepper to taste
METHOD:
1. Preheat your oven to 425 F
2. Cut 8 equal squares of puff pastry dough approximately 5”x5”. Divide squares onto parchment lined baking sheets leaving at least 1/2”-1” between. Using the 1 egg & 1 tablespoon of water, make an egg wash and apply to the edges of each square.
3. In the center of each square place a ramekin in the center. Spray the ramekin bottom with nonstick cooking spray. Or, cut a foil square slightly larger than the ramekin, spray one side with cooking spray and place square side down on center of dough square. Then place ramekin on top. No ramekin? See notes above.
4. Bake dough 10-12 minutes until it has puffed and is just slightly golden. While the pastry is baking, prepare your sliced tomatoes and garlic in a bowl. Lightly season with salt and pepper and a couple drops of extra virgin olive oil. Now Remove bailing sheets from oven and carefully remove ramekins and foil. Ramekins will be hot!
5. Delicately crack on egg, one at a time, into each well. Gently place tomato slices at the outer edge of the egg whites and touching the pastry. Carefully place baking sheet back in the oven and bake an additional 8-10 minutes. *For a softer egg, watch closely. Egg whites will begin to set around the 7 minute mark. Personally, I remove my eggs at 8 minutes.
6. Immediately garnish with chopped basil, salt & pepper. Using a spatula, plate each square and serve immediately.
As always, please let me know what you think! I love hearing your feedback!
