You're Living a Half-Life If You Haven't Tried This Baked Egg Recipe

By Anna Monette Roberts
POPSUGAR Photography | Anna Monette Roberts
POPSUGAR Photography | Anna Monette Roberts

There are scrambled eggs and then there are baked eggs, cracked atop a chorizo-bean stew, then finished with manchego cheese shavings that caramelize into a crisp crust as the whole dish bakes. The latter sounds way more enticing, am I right? I experienced this revelation of a dish thanks to chef Daniel Patterson. As the new executive chef for American Express's San Francisco Centurion Lounge, he developed this breakfast item for platinum card holders, but after one bite, I had to have the recipe for myself!

POPSUGAR Photography | Anna Monette Roberts

Thankfully, he shared it in its entirety. Sure, this baked eggs recipe is intended to feed four as a hearty breakfast/brunch, but I fully intend to make it part of my dinner rotation. I can already envision the meal planning at play. I can scoop a fourth of the stew into a baby casserole dish and top it with a few eggs and cheese à la minute before baking into bubbly perfection. Serve it with a few slices of toasted sourdough, generously lacquered with olive oil, and it's the epitome of comfort food.

Baked Eggs, White Beans, Spring Veggies, Tarragon Crusty Bread

YieldServes 4

From Daniel Patterson, The Centurion Lounge Executive Chef, San Francisco

INGREDIENTS

    • 2 cups dried cannellini beans
    • 1 medium carrot, peeled and small diced
    • 1 cup celery, leaves removed and small diced
    • 1 small onion, peeled and small diced
    • 3 cloves garlic, crushed
    • 1 pound Spanish chorizo, removed of the casing
    • 2 tablespoons tomato paste
    • 16 ounces vegetable stock
    • 1 bunch kale, stems removed and roughly chopped
    • Salt and pepper
    • 8 whole eggs
    • 4 ounces Spanish manchego cheese, rind removed and shaved
    • 4 slices thick cut crusty bread, ciabatta or similar
    • 1 bunch tarragon
    • Olive oil for brushing
    • 4 scallions, cut on bias

    INSTRUCTIONS

    1. Soak the beans overnight and then braise in water until tender.

    2. Preheat oven to 350ºF.

    3. In a medium to large sauté pan, over medium-high heat, add carrots, onions, celery, garlic, and chorizo. Stir constantly until chorizo is cooked through and vegetables have sweated.

    4. Next, add in the tomato paste, stir to incorporate evenly; follow with the cooked beans and stock. Bring to a boil, then reduce heat to a simmer, stirring occasionally to prevent sticking.

    5. Finish the chorizo beans by folding in the kale, until just wilted, and season with salt and pepper.

    6. Divide the beans between four shallow, oven-proof bowls. Place 2 cracked eggs on top of the beans in each bowl and place in the oven for 10 minutes.

    7. Brush both sides of the bread with olive oil, season with salt and pepper, and lightly grill or toast in the oven until lightly charred. After the eggs have cooked for 10 minutes, remove from the oven and place the manchego cheese evenly over the eggs. Place back in the oven until cheese has melted. Garnish baked eggs with the scallions, grilled bread, and chopped tarragon.