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Here’s a very special way to cook a couple of eggs for an elegant breakfast, brunch, or light lunch. It’s all in the sauce, which combines puréed roasted red pepper, white wine and heavy cream — simple but sophisticated. The sauce adorns eggs that have simply been baked in ramekins (small baking dishes) with cream, butter, cheese, and dill — a no-fuss alternative to more familiar poaching or omelet making. It takes a little longer, but the pepper can be roasted in advance. This recipe comes from The Inn at Tabbs Creek on Chesapeake Bay in Virginia, eco-friendly as well as relaxing.
Eggs with Roasted Red Pepper and Chardonnay Sauce
2015-01-29 11:34:54
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Ingredients
- 2 Eggs
- 2 teaspoons Salted butter, melted
- 2 teaspoons Heavy cream
- 1/4 teaspoon Fresh dill
- pinch Salt
- pinch black pepper
- 2 tablespoons shredded Havarti cheese
- 1 medium red bell pepper
- 2 teaspoons salted butter
- 1/4 cup Chardonnay
- 1/4 cup heavy cream
Instructions
- Preheat oven to 400 degrees. In a 6-8-oz baking ramekin, swirl 2 tsp. melted better to coat. Add 2 tsp. heavy cream. Crack both eggs, being careful not to break yolks. Sprinkle in salt and pepper. Sprinkle in cheese, and top with dill.
- Place in oven for approximately 12-14 minutes or until eggs are just barely set. Allow cooling for 5 minutes before service–the dish and eggs will still be very hot.
For sauce (serves 4-6)
- roast red pepper until completely black over open flame on grill or gas stove (you may also place under a broiler in the oven). Allow to cool for 5-10 minutes and remove blackened peel under slowly running cool water. Roughly chop pepper and sauté in 2 tsp. butter in a small skillet for 5 minutes over medium heat.
- Add chardonnay and reduce heat to medium low. Allow chardonnay to reduce to 1 Tablespoon. Place pepper mixture in food processor or blender. Add salt and 1/4 cup heavy cream and puree until smooth.
- Gently reheat on stovetop over low heat. Do not allow to boil. Serve warm sauce over baked eggs and serve immediately.
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