I am a morning person. Regardless if one is a morning person or not, getting 5 people ready in the morning and out of the house on time can be a bit chaotic. Thank goodness I am organized. By the time my eldest wakes at 6:00 a.m., lunches are packed, I have read the latest news on the Huffington, and have had my first and only cup of coffee.
Eli likes his breakfast. Usually oatmeal, pancakes, eggs and omelets, and the occasional protein shake. Isaac could care less(generally a piece of fruit with almond butter or a protein shake) and Levi is easy; oatmeal or pancakes ( he LOVES his carbs). Weekends are my opportunity to make special breakfasts and baked egg dishes are high on the list. The invitation to Kitchen PLAY’s ”Breakfast Duo” challenge came at the perfect time. It came during the week of Passover and during those eight days, eggs, cheese, fruit (avocado), and veggies become a huge part of our repertoire. It’s either that or matzoh and as we are primarily a gluten free home, matzohs are kept at a distance.
The challenge was to create something using Avocados from Mexico and Jarlsberg cheese. In our house, eggs and cheese go hand and hand, and can be found in an omelet at least one morning during the week. Baked eggs are great for a crowd and this recipe, inspired by my friend Nancy, is one of those dishes. Every year she hosts “Break Fast” on Yom Kippur for 100 people. Forget the bagels and lox, instead it is this dish that I most look forward to as I break my 24 hour fast for atoning for my “sins”.
The original recipe called for jack cheese which was easily swapped out for the Jarlsberg. I introduced the use of avocados two ways. Simply on their own (perfectly good, sprinkled with a bit of Celtic sea salt) and added to a homemade, spicy tomatillo sauce. I, personally, liked the avocado-tomatillo combo, but my kids liked their avocado naked.
A Sunday morning breakfast feels extra special when it is served in individual cast iron skillets. Fresh squeezed orange juice and some baked bacon on the side was a great beginning to a lazy Sunday.
Nancy’s Baked Eggs and Chili’s
Ingredients:
3 tablespoons unsalted butter, divided
5 large, organic eggs, beaten
2 1/2 ounces | 72 grams | 1/4 cup gluten free flour (or regular AP flour)
1/2 teaspoon baking powder
1/4 teaspoon Celtic sea salt
1/4 teaspoon white pepper
3 1/2 ounces | 100 grams | 1/4 cup diced green chilis
1/2 white onion, diced and sauteed
8 ounces | 228 grams | 1 cup cottage cheese
8 ounces | 226 grams | 2 1/2 cups grated Jarlsberg cheese
2 ripe Mexican avocados, sliced into wedges.
Instructions:
Preheat oven to 350°F. Line a rimmed baking sheet with parchment and place 6 – 5″ cast iron skillets on the baking sheet.
Heat a heavy duty skillet and add 1 tablespoon of butter to melt. Add onions and saute until translucent, 8 – 10 minutes. Set aside.
Divide the remaining two tablespoons of butter into 6 equal parts and place a piece of butter into each skillet. Place in the oven for 3 minutes or until butter has melted. Remove from the oven and set aside. Make sure each skillets is coated well with the melted butter.
In medium bowl, whisk eggs. set aside. In a large glass bowl, mix the rest of your ingredients. Add the eggs and mix to combine. Divide the mixture evenly between the 6 skillets. Dot each with a little bit of additional butter.
Bake for 26 – 28 minutes or until golden brown on top and slightly bubbly.
Let cool for about 5 minutes before serving. Top with avocado and enjoy!
Yield: 6 servings
* If baking for a crowd, double the recipe and bake in 9″ x 13″ ceramic baking dish and bake for 45 – 50 minutes.
* Can be assembled a day in advance and refrigerated. Bring to room temperature before baking.
Roasted Tomatillo Sauce
Ingredients:
1 white onion, peeled and cut in half
8 tomatillos, peeled and washed
1 Serrano chili
2 cloves garlic, peeled
1/3 cup vegetable stock ( prefer homemade)
1 teaspoon Celtic sea salt
1/4 teaspoon ground pepper
Instructions:
Heat a large cast iron skillet. add 1 tablespoon sunflower oil. to coat pan wipe entire surface with a paper towel, making sure to cover the area with oil.
Add onion, tomatillos, Serrano chili, and garlic. Cook until vegetables are charred (turning after 10 minutes) for 20 -25 minutes. For a milder sauce, cut Serrano chili in half and remove seeds and stem. Add to a blender with the onion, tomatillos, garlic, and vegetable stock. Coarsely puree. Add salt and pepper to taste. Can be stored in the refrigerator for 2 weeks
Yield: 1 cup
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.