Tuesday, February 8, 2011

Baked Eggs with Swiss Chard, Onions, and Serrano Ham

I found this recipe on Rick Bayless' website.  He is so wonderful about publishing his fabulous recipes, and he has a test kitchen which also publishes recipes.  That is where this one came from. 

I made lots of changes to the original printing, but I kept the spirit alive.  I used pruscuitto instead of ham (because I had some) spinach and arugula (because I had some) and homemade salsa instead of red pepper sauce (again, I had some)

But honestly, the essence is there.  This is a wonderful dish for a brunch or light dinner. 

Baked Eggs with Swiss Chard, Onions, and Serrano Ham (From Deb's Test Kitchen)

1 tablespoon olive oil
4 ounces (1/8-inch thick slices) serrano ham, cut into 1/2-inch dice
1 large white onion, diced (1 cup)
1 pound swiss chard, thick stems cut out and discarded, sliced into 1/2-inch strips
6 large eggs
About 1 cup Roasted Red Pepper Ancho Sauce (recipe below)
1/4 cup grated queso anejo or other garnishing cheeses like parmesan or romano
1/4 cup chopped cilantro for garnish

Heat the olive oil in a very large (12-inch) skillet over medium high heat.  Scoop in the diced serrano ham and cook until crispy, about 5 to 6 minutes.  Remove the serrano using a slotted spoon to a plate lined with paper towels.  Drain off all but 1 tablespoon fat from the skillet and return it to the stove.  Scrape in the onions and cook until golden brown, about 6 minutes.  Add the swiss chard, 1/4 cup water, and 1/4 teaspoon salt.  Stir and continue cooking for 7 to 8 minutes or until the swiss chard is tender.  Divide the swiss chard and onion mixture between the six 6-ounce ramekins and top with the crispy serrano pieces.  Wrap and refrigerate until you're ready to bake the next day.

Preheat the oven to 400 degrees.  Remove the ramekins and the Roasted Red Pepper Ancho Sauce from the refrigerator.  Crack an egg over the top of each filled ramekin.  Place the ramekins in a 13 x 9-inch casserole dish and wrap the top of the whole dish with aluminum foil.  Place the casserole dish on the center rack and bake for 20 to 25 minutes or until the eggs whites are just set. 

Carefully place each of the ramekins onto a plate, top with the Roasted Red Pepper Ancho sauce and sprinkle on the queso anejo and cilantro.  You're ready to serve.

Roasted Red Pepper and Ancho Sauce

2 large red peppers (approximately 1 pound)
3 tablespoons olive oil (divided use)
1 large white onion, peeled and cut into 1/4-inch slices
4 garlic cloves (peeled)
2 medium (1 ounce) ancho chiles, stemmed, seeded and torn into flat pieces
2 tablespoons sherry wine vinegar
1 canned chipotle chile en adobe sauce, seeded (optional)

Preheat the oven to 425 degrees.

Place the whole red peppers, onion slices and garlic on a large rimmed cookie sheet.  Drizzle on 1 tablespoon olive oil and toss so that all the vegetables are coated with the oil.  Place in the oven for 20 - 25 minutes, stirring occasionally until the onions are golden brown and the peppers are blackened in places.  You may need to remove the garlic cloves earlier.

Meanwhile, set a skillet over medium heat.  When hot, toast the chile pieces a few at a time, pressing them to the hot surface with a spatula until they are aromatic and lightened in color underneath—about 10 seconds per side. (If you see more than a whiff of smoke, they are burning.)  Transfer the toasted anchos to a bowl, cover with hot water, place a plate on top of the chiles to keep them submerged.  Soak for 20 minutes, drain and discard the soaking liquid.  Transfer to a blender jar. 
Place the roasted red peppers in a bowl, cover with a kitchen towel, and let cool.   After 5 minutes, rub off the blackened skins and discard the seeds.  Place in the blender along with the anchos.  Scoop in the roasted onions, garlic and the chipotle chile, if using.  Pour in the sherry wine vinegar, remaining 2 tablespoons olive oil, 1/4 cup water, and 1 1/2 teaspoons salt.  Blend until smooth.  Transfer to a airtight container and refrigerate until ready to use.  It'll keep for several weeks in the refrigerator.

No comments:

Post a Comment