Saturday, May 3, 2014

Sunday Brunch: Italian egg bake

I love brunch.  A lot.  Having time and energy and inclination to make a special breakfast is what Sundays are all about!  This dish is exactly what the doctor ordered, as long as he ordered something delicious.  If not, you should look for a new doctor.  And this time, you should look for a woman, women totally understand brunch. 

What you'll need:

  • A cast-iron or other oven safe pan (I used a 12 inch pan)
  • 1 lb. asparagus
  • 1 cup mushrooms
  • 1 16 oz. can diced tomatoes, drained
  • 1 link spicy Italian turkey sausage
  • 1 onion, diced
  • 1 clove garlic
  • 1 tsp. olive oil
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp red pepper flakes
  • 2 eggs
  • 1/2 cup Parmesan cheese (or cheese of your choice)

I suggest practicing proper mis en place.  Chopping and dicing everything in advance of cooking is an excellent plan, one I only occasionally follow.  Dice your onion, slice your mushrooms, slice your asparagus into 1 inch pieces and pour your tomatoes into a mesh strainer to drain (this step is up to you, I wanted a dryer consistency.

Start by preheating your broiler on low and putting your pan on the stove over medium heat.  Add your oil and when it's hot, your onions.  Saute your onions until translucent, then remove your turkey sausage from its casing and add to the pan.  Once the sausage is browned, add your asparagus and mushrooms.  

Once the veggies are heated through, add your tomatoes and bring all the ingredients to a simmer.

Carefully crack your eggs into depressions you create in the mixture.

Cover briefly while the whites set (just barely around the edges).

Add the cheese I forgot to include in the picture up top.


Place under the broiler for 1-2 minutes, until your whites are set but your yolks are still runny.  It's difficult to tell, so err on the side of runny, because carry over cooking once you've removed the eggs from the oven will likely finish the job!  

Then, eat hearty!!