Tuesday, December 29, 2009

Southwestern Baked Egg Gratin

This is such a fabulous brunch recipe and I hope you give it a try for New Years Day. You can make the Roasted Red Pepper Coulis and the Sweet Chili Bacon a day ahead. Just crisp up the bacon again while baking these gratins. This is my version of a very popular baked egg dish that is usually prepared with fresh herbs and a dash of heavy cream. I wanted different flavors and I wanted them to be distinctively different than the original recipe so southwestern was the answer for my twist. It is very easy to prepare and if you don't have individual gratin dishes you can certainly use large ramekins or maybe even try it family style in one large baking dish. I hope you enjoy.

Southwestern Baked Egg Gratin


1/2 cup Roasted Red Pepper Coulis (recipe posted below)
4 tsp. unsalted butter
1 tsp. dried cilantro or 1 Tbsp. fresh, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. garlic, minced
1 Tbsp. scallion, chopped
8 eggs
1/4 cup cheddar cheese, shredded
salt and pepper

Preheat broiler

Place 2 tablespoons of the roasted red pepper coulis in the bottom of each of four gratin dishes along with with 1 teaspoon of butter. Place gratins on baking sheet, or other oven proof tray that fits under broiler. Set aside.

In the meantime combine the herbs, garlic and scallion in a small bowl and season with salt and pepper if desired. Place the gratins under the broiler for 2 to 3 minutes to melt the butter and heat the coulis. Remove and set aside. Break eggs carefully, two at a time into a measuring cup or bowl. Gently pour them into each hot gratin dish on top of the bubbly coulis. Divide the herb mixture and cheddar cheese between the four gratins, sprinkling across the tops. Return to broiler and cook for 5 to 7 minutes or until egg whites are set. The yolks will still be runny. If you prefer a more cooked yolk just continue to broil for another minute or two. Serve with a side of Sweet Chili Bacon if desired (recipe below) to complete the meal.

Nutrition Facts (without bacon side dish)
4 - 2 Egg Servings
Amount Per Serving
Calories 314.7
Total Fat 26.0 g
Saturated Fat 12.6 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 8.8 g
Cholesterol 475.4 mg
Sodium 181.6 mg
Potassium 229.3 mg
Total Carbohydrate 5.0 g
Dietary Fiber 0.8 g
Sugars 1.2 g
Protein 15.3 g

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