Riverside Ovens
Test Kitchen

2. Mediterranean Bake


The Mediterranean Pistou breakfast eggs recipe has a sound of sophistication but its beauty is its simplicity and the ease of the process of an egg bake.  Even though poaching, frying and the omelette

can all take a level of fine art to achieve, the egg bake concept, similar to the frittata, has more to do with the placement of the ingredients and a willingness to hover over the baking process.  The Mediterranean plan begins with diced tomatoes heating in a pan with seasoning.  Add to this a handful or two of white beans, warming through and making sure that the tomatoes cook long
enough to break down and soften but not burn.  Crack and open four eggs into separate portions of the pan, let heat up through to set just a bit then go ahead and bake in a 325 degree oven until the eggs completely whiten and the glossy fluid over the top disappears.  Pull out the eggs -- kitchen glove on hand -- and drizzle pesto to personal liking over the top.  Cut into four portions and this

simple recipe is achieved without fail.  The great part of this style of egg cooking is that it opens up the possibility for adding virtually any ingredients underneath and over the top of the eggs.  Various peppers could be softened underneath, maybe even red potatoes, varying beans, or maybe asparagus.  Over the top could be cheese or a hollandaise sauce.  The important part is to know that the baking is simple and takes only time not necessarily art.