Baked Eggs, White Beans, Spring Veggies, Tarragon Crusty Bread
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
Directions
- Soak the beans overnight and then braise in water until tender.
- Preheat oven to 350ºF.
- 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.
- 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.
- Finish the chorizo beans by folding in the kale, until just wilted, and season with salt and pepper.
- 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.
- 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.
Information
- Category
- Eggs, Breakfast/Brunch
- Cuisine
- Spanish/Portuguese
- Yield
- Serves 4