ORIGINAL BREAKFAST: TOMATO BAKED EGGS Thursday, May 31, 2012
We poach ’em, scramble ’em, omleterize and Scotch ’em.
We put ’em on your burger, and shake ’em in your cocktails.
There’s just one way to crack an egg, but there’re plenty of ways to use it. But, honestly, when is the last time that someone baked you an egg?
Well, if you’ve joined us for breakfast anytime during the last several months, there’s good chance that we probably did.
Served in small, individual cast-iron skillets, and accompanied by a a couple of slices of grilled housemade flatbread, our Tomato Baked Eggs look something like what Dante’s 7 Circles of Hell might’ve looked like—in other words, a stormy, bubbling, vibrantly colored red sea that burns brightest and whitest at the center—but that undoubtedly tastes way, way better.
That bright, white center? That’s the eggs, baked, and topped with fresh mozzarella cheese.
But what about that red sea?
Besides it’s stewed tomato base, that fiery sea simmers together the ingredients of our housemade piperade, a piquillo pepper stew made with onions, garlic, fennel, red wine, red wine vinegar and a couple of other secret ingredients that cannot be revealed unto you.
Because there are some things in this world that must remain a mystery. But there is one thing on which you can rely: our Tomato Baked eggs are sinfully good.
You can bet your soul on it.