Monday, February 24, 2014

Hello, San Diego Bay!

Trapper and I are getting settled in our new place and I was able to spend part of Sunday testing out the kitchen. We absolutely love the sweeping views of the bay, skyline and Coronado Bay Bridge from the boardwalk, literally steps from our front door. Trapper takes his leash in his mouth and leads me on a walk, three or four times a day. We stroll along, taking in the sunrise over the bridge, Navy carriers, sailboats, kayaks and paddle boards out in the bay, runners, bikers, and walkers along the boardwalk, and the reflection of the sunset on the downtown highrises. Before bed, we take another short walk, when all is quiet, and savor the beauty of the nighttime city lights and sky.

Saveur posted a link to this recipe for Roma Eggs on Facebook a few weeks ago, and I immediately e-mailed it to myself as a possibility for brunch during Tennessee's visit. I love poached eggs and this Italian-style alternative to Eggs Benedict sounded so flavorful. The test run was successful, and I am planning on making Roma Eggs Sunday morning, served with Thomas Keller's Smashed Roasted Marbled Potatoes with Garlic Confit (I also made the Garlic Confit yesterday, which keeps for up to a week in the refrigerator). Of course, the Prosecco will also be flowing.

Roma Eggs

I made a few minor adaptations to Saveur's recipe, using ciabatta rolls and sun-dried tomatoes. I also toasted the bread under the broiler rather than baking it. English muffins or any kind of Italian or country-style bread would work well. You could use Prosciutto or Pancetta.

Prosciutto, Sun-dried Tomatoes, Pesto, Eggs, Parmesan and Ciabatta Roll

Roma Eggs
Adapted from Saveur
Serves 2 - 4


2 ciabatta rolls, sliced in half
1/4 cup extra virgin olive oil (for brushing bread and frying prosciutto)
1/2 cup homemade or store bought pesto
4 slices prosciutto
8 sun-dried tomatoes (I used jarred sun-dried tomato halves marinated in olive oil)
Kosher salt, to taste
2 tablespoons white wine vinegar
4 eggs
Freshly grated Parmesan
Freshly ground black pepper, to taste


1. Preheat broiler. Place bread cut side up on a rimmed baking sheet; brush with olive oil. Broil until lightly toasted. Remove from oven and spread cut sides with pesto.

2. Heat about a tablespoon of olive oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on halves of bread. In same pan, add sun-dried tomatoes and sauté, about 2 minutes. Place tomatoes on top of prosciutto.

3. Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with Parmesan and pepper.

Just a few steps from our front door

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