Michael’s first column for Miami New Times‘ food blog features his ramekin of gooey goodness, Roasted “Double Yolk” Egg with Tomato, Chives, and Asiago Cheese — a beloved “small” on our restaurant menu. With each installment, he’ll discuss an ingredient or theme, and then deliver a recipe.
Click here for the full post on Short Order, and below for the recipe.
Roasted “Double Yolk” Egg with Tomato, Chives, and Asiago Cheese
4 large slices crusty sourdough bread
2 tablespoons olive oil
1 tablespoon unsalted butter
4 tablespoons good-quality chunky tomato sauce
4 large eggs
4 large egg yolks
4 teaspoons heavy cream
Sea salt and freshly ground black pepper
2 teaspoons finely chopped fresh chives
4 ounces asiago cheese, shredded (about 1 cup)
1 small head frisée or handful of pea shoots, for serving
Preheat the oven to 500˚F.
Slice the bread into 1/4 to 1/2-inch slices, lay them side-by-side on a baking pan, drizzle with oil, and season generously with salt and pepper. Set aside.
Using a brush or your fingers, butter the bottom and sides of four six-ounce ramekins. Divide the tomato sauce among the ramekins, crack an egg and egg yolk into each. Add a drizzle of cream and season with salt and pepper. Sprinkle with chives and add a layer of cheese to cover the top completely. Put the ramekin on a baking pan and transfer to the middle rack of the oven. Put the bread in the oven at the same time. Bake the bread until crisp for five minutes. Bake the eggs until the cheese is melted and the ramekin should have a little jiggle when you shake it, about eight minutes.
For presentation, put the ramekin in center of small dessert plate, and lay a sourdough crostini on the side. Place a small mound of frisée (or pea shoots, as pictured) on top of the bread and serve.