Wood oven roasted double yolk egg with tomatoes, chives, topped with cave aged gruyere and a sourdough crostini from our brunch at Michael’s Genuine. There’s something so utterly satisfying about prying off and eating chunks of crispy brown gruyere that have adhered to the rim of the ramekin. Anyone who’s had a good french onion soup knows what I’m talkin’ about here :P
So what happens when a bored and hungry Braised Bombshell is left to wander free? A strange din-din combination, and by that I mean pasta with a side of egg. I made my own heavy bolognese-type sauce with asparagus, Italian squash, spinach, basil, arrabiata sauce, and juicy chunks of sauteed chicken topped with pecorino shavings. The egg? Well that was clearly an afterthought I conjured as the spinach was wilting in the pan. More like “hmmm I should use those ramekins I bought the other day. What on earth can I cook in about 12 minutes in the oven?” And there you have it, baked egg with almond oil, tarragon, pinch of salt/pepper, chives and basil. Interestingly enough the anise-like flavor of the tarragon made it a surprisingly bright dish.