Eggs with Cheese 2.26.11
Makes: 4 servings
Time: 45 minutes
The How To
Preheat oven to 425(f). Slice Ciabatta into 1/2" thick slices. Pour a tablespoon of vegetable oil onto a large baking sheet, distributing evenly all around. Using a paper towel, spread the oil onto the cooking sheet, don't worry about the oil being absorbed by the towel. Thew goal is to coat the cooking sheet with a thin layer of the oil. Place the Ciabatta onto the cooking sheet so that each slice lay flat, not overlapping. Lightly salt (to taste) the Ciabatta once it is placed on the sheet, using a pinch or two of salt at most. Place the cooking sheet with the Ciabatta into the oven for 7 minutes, don't forget a timer!
In the meantime, melt a table spoon of butter in a medium sized frying pan (skillet, whatever you want to call it!) over low heat. While the butter is melting, peel and slice the shallots as thin as possible. Make sure the butter doesn't burn while your slicing by checking frequently. Throw the shallots into the pan and increase the heat to medium. Stir the shallots until they are all coated with the butter, salt and pepper to taste and cook on medium for 5-7 minutes, until soft, stirring occasionally. (Check on the Ciabatta if the timer hasn't already gone off! Make sure it is not burring or getting to hard. It will go back in the oven eventually to melt the cheese. When the Ciabatta is done, carefully take it out of the oven and set it atop your oven).
Crack all of the eggs into a medium mixing bowl, add a tiny bit of water, milk or half&half, salt and pepper and beat until they are fluffy, set aside. Check on the shallots! When the shallots are soft add a tablespoon of white wine vinegar, 1/2 table spoon butter and 1 tablespoon sugar. Stir into the shallots and continue cooking on low heat until they glisten and are slighting browned, about 10 minutes.
While the shallots are finishing off, chop the arugula to desired size and throw in a large bowl once it is chopped
(I like it as thin as possible for this particular recipe). Core and slice the apple as thin as possible, throw into bowl with arugula. Add in 1-2 heaping tablespoons of farmers cheese, depending on how much cheese you'd like in the salad. Next, pour 1-2 tablespoons of honey into the salad deepening on how sweet you'd like it. Last, add a tablespoon of olive oil, salt and pepper to taste. Toss the salad mixture thoroughly so the honey and farmers cheese coats everything, set aside.
Slice the smoked cheddar into thin slices suitable for melting in the oven and place on top of the ciabatta. Put the baking sheet back into the oven until the cheese is melted to desired consistency, about 5-10 minutes. Add the egg mixture into the frying pan with the shallots and scramble, stirring frequentl. I like my eggs moist and wet, so I watch them closely until they're cooked to my liking. Once they're done I set them aside and keep them in the frying pan until im ready to serve them so they don't cool down, sometimes I even cover them up.
Everything is starting to come together! The eggs are done, the salad is ready to plate and the crostini is about to be finished. Take a deep breath and plate the food or serve it family style if you'd prefer. For a quick example of how to plate the meal check out the photograph above. I love bacon, coffee and orange juice with brunch, feel free to add any of those into the meal or your favorite brunch fixing's. Enjoy!
Ingredients
6 eggs
1 bunch baby arugula
3 large size shallots
1/2 loaf ciabatta bread
3 tablespoons farmers cheese
2 tablespoons honey
1 apple
1/2 pound smoked cheddar
2 tablespoons vegetable oil
3 tablespoons butter
salt & pepper
sugar
1 tablespoon rice wine vinegar
1/4 cup half and half
The Story and Breakdown
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