baked eggs in tomatoes

baked eggs in tomatoes // brooklyn supperAugust? Already? This summer has been too busy for my liking, and so this month we’re looking to slow things way down. Current plans include: swimming, lazing in the sun, eating outdoors, catching fireflies, and showing the girls the Blue Ridge Mountains.

In the city, fall comes on slowly –– the urban heat effect pushes off the turning of the leaves until late November. But here in the country, the change is sudden. This is my call to action; there are peaches to slurp and watermelon seeds to spit. I haven’t made it in yet, but I’m planning a dip in a swimming hole or two. And maybe just a little more sangria, for good measure. [Read more…]

smaller things + baked eggs with brussels sprouts & mushrooms

baked eggs with brussels sprouts & mushrooms // brooklyn supperThe internet is full of big, amazing people. People whose cakes are frosted perfectly, people whose children don’t spill yogurt down the front of their shirt at lunch, people who stroll around the city and don’t even care that their suede shoes are getting ruined in the puddles because it’s not a big deal to buy another pair. We are not those people. There’s something in the air lately–real life, real blogging, real talk, real food. I like that. Especially because I don’t stand a chance of ever being one of those big, amazing types. Our life is messy, hopelessly real, and very far from perfect. [Read more…]

asparagus and ramp quiche

asparagus and ramp quicheLast week, thanks to Twitter, I saw that my favorite local butcher had ramps. Ramps! And while they’re not yet readily available at farmers markets here in NYC, they’re trickling in. People here go crazy for ramps. They have a distinct, pungent, earthy flavor, but are, after all just onions. So what’s with all the hype? [Read more…]

baked eggs

In theory, brunch is a meal between breakfast and lunch, but in practice, it’s a late breakfast with alcohol. In fact, it’s the only time it’s ok to have a drink before noon. It’s sort of the reverse of feeding Mogwais. Sort of.

You think New York isn’t going to change you when you move there, but then you live there for a few years and you go to visit your old hometown and it’s Saturday and you say to your friends “Let’s get brunch!” and they say “It’s not Sunday,” and you start thinking terrible things about the place you’re from and the people who live there just because they don’t have huevos rancheros and a Bloody Maria on whatever day you decide you want them and then you ask yourself “When did I become this person?” You might think that I’m describing the experience of a very narrow segment of society that moves to New York, but I have it on very good authority that it happens to everyone. When Uzbeki immigrants return to Tashkent, the first thing they ask on Saturday morning is “Where can I get some strawberry crepes and a mimosa?” and when their dear aunts and uncles and cousins say “Nowhere,” they say “I am never coming back to this place and I don’t respect people who don’t have the good sense to leave.”

Here in NYC we can have our brunch 7 days a week. Sometimes, though, it’s fun to stay at home for brunch, especially if you’re broke. And let’s face it, everyone is broke now.

This breakfast is a paired-down version of a dish they serve at Roebling Tea Room. The grits recipe is inspired by my friend Jason’s amazing grits which are available on weekends at Kenny’s Trattoria. Kenny’s website says they are a Williamsburg institution of goodness, and I wholeheartedly agree.

The grits recipe is simple: make grits, then whisk in a shocking amount of room temperature butter, salt, pepper, and maybe some parmesan. In case no amount of butter can shock you, add 2 tablespoons per serving. If you are particularly daring add a little bacon grease too.

Baked eggs are light and delicate, and a nice alternative to fried, scrambled, or poached. Because they cook all on their own, this is a great dish to serve when you have guests or are the slightest bit lazy.

Baked Eggs

2 eggs per serving
1-2 tablespoons butter per serving
salt
pepper
herbs (optional)
cheese (optional)

Ideally your eggs and butter will be at room temperature, but it will be fine if their not. Preheat oven to 350 degrees. Butter one oven-proof ramekin for each guest, place the tablespoon of butter on the bottom. When the oven is up to temperature put the ramekins in for a minute to melt the butter. Remove ramekins, and crack two eggs into each being careful to preserve the yoke. Bake eggs for 12-15 minutes. If you’re adding cheese, shred a tablespoon or so per ramekin and add after 7 minutes or so. You’ll know the eggs are ready when the whites turn opaque; check the eggs often so as not to overcook. Keep in mind that they will continue to cook in the ramekins once they are out of the oven; try to err on the slightly undercooked side.

Finish with a twist of pepper and a sprinkle of herbs or cheese. Serve in the ramekin.