Sunday: Eggs baked in cream with sauteed yellow foot chanterelles; whole-wheat bread
Today ended up being something of a prep day for the rest of the week: I made chicken stock, bread dough, and there's some pear bread in the oven right now.
Since I was already doing all this crazy cooking stuff, we had a simple dinner: a modified version of Luisa's Egg Baked in Cream. We picked up some mushrooms at the farmers' market today, and I sauteed about 3/4 lb yellow foot chanterelles with a diced yellow onion instead of just using leeks as in the original recipe:
Eggs Baked in Cream
Preheat oven to 400F. Heat the olive oil and butter in a hot skillet. Saute the onion until just starting to soften and turn translucent, about 2 minutes; add the thyme and mushrooms and continue cooking over medium-high heat until all the moisture has cooked out of the mushrooms and evaporated (about 15 minutes).
- small glug olive oil
- small pat butter
- 1 medium yellow onion, diced
- 1 tsp or so dried thyme
- 3/4 lb mushrooms, cleaned and chopped
- 2 eggs
- 2 splashes half and half
Divide the mushroom mixture into two oven-safe ramekins. Crack an egg into each one (try to center the yolk in the ramekin so it'll cook more evenly). Pour a little half and half into each ramekin. Bake for 10-12 minutes, or until the eggs are done to your liking. (For this recipe, I like the yolks to be just barely set, which generally takes about 11 minutes.)serves 2
I also baked some whole-wheat bread. The folks at Artisan Bread in Five Minutes a Day have a new book out focusing on whole grains, and their mostly whole-wheat bread recipe is our new standard. (I am a total ABin5M groupie, so I pre-ordered the book, but the recipe is here if you don't want to rush right out and buy a copy.)