Roasted “Double Yolk” Eggs with Tomato and Asiago
Are two yolks better than one? You bet! I have a real fondness for double-yolk eggs. In fact, I think every egg should have two yolks—I’m not an egg-white-omelet kind of guy to be sure. Luckily, there’s a farmer in my area who farms nothing but fresh double-yolk eggs; it’s pretty cool. Now, assuming you might not be able to get these, for ease, I’ve simply added extra yolks to the recipe. Crack the eggs into a ramekin along with some tomato sauce and cheese, and bake until the egg whites begin to solidify while the cheese turns into a cap of melty goodness. This makes a great start to a hearty meal and can elevate an ordinary steak-and-eggs dish to a special brunch. Make it ahead and pop in the oven when almost ready to serve.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 500°F.
Step 2
Lay the bread slices side by side on a baking sheet, drizzle with the oil, and season generously with salt and pepper. Set aside.
Step 3
Butter the bottom and sides of four 6-ounce ramekins. Divide the tomato sauce among the ramekins, then crack an egg and egg yolk into each. Add a teaspoon of cream to each and season with salt and pepper. Sprinkle with chives and add a layer of cheese to cover the top completely.
Step 4
Put the ramekins on a baking sheet and set on the middle rack of the oven. Put the bread in the oven at the same time. Bake the bread until crisp, about 5 minutes. Bake the eggs until the cheese is melted and the egg whites jiggle a little when you nudge the ramekins, 8 to 10 minutes.
Step 5
To serve, center the ramekins on small plates and lay a crostini on the side of each. Place a small mound of frisée on top of the bread.
