Not your average Easter eggs: Michael’s Genuine Food & Drink at Van Aken District whips up roasted ‘double yolk’ egg dish

Not your average Easter eggs: Michael’s Genuine Food & Drink at Van Aken District whips up roasted ‘double yolk’ egg dish

CLEVELAND, OH (WOIO) - Chef Michael Schwartz walks us through the recipe for roasted “double yolk” egg with tomato, chives, and asiago cheese:

Are two yolks better than one? You bet!

I have a real fondness for double yolk eggs. In fact, I think that eggs should have two the yolks.

Luckily, there’s a farmer in my area who farms nothing but fresh double yolk eggs. Now, assuming you might not be able to get these, for ease, I’ve simply added extra yolks to the recipe in case you can’t get these beauties in your neck of the woods.

A double yolk egg is cracked into a ramekin along with some roasted tomatoes and cheese, and baked until the egg whites begin to solidify ever so slightly while the cheese turns into a cap of melty goodness.

This makes a great start to a hearty meal and can elevate an ordinary steak-and-eggs dish to a special brunch. Plus, it’s easy to make ahead and pop in the oven when ready to serve.

Serves 4

  • 4 large (about ½-inch) slices crusty sourdough bread
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • ¼ cup quality chunky tomato sauce
  • 4 large eggs
  • 4 large egg yolks
  • 4 teaspoons heavy cream
  • 2 teaspoons finely chopped fresh chives
  • ¼ pound asiago cheese, shredded (about 1 cup)
  • 1 small head frisée

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.

Butter the bottom and sides of 4 6-ounce ramekins. Divide the tomato sauce among the ramekins, crack an egg and egg yolk into each. Add a teaspoon of cream to each 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 5 minutes. Bake the eggs until the cheese is melted and the egg whites jiggle a little when you nudge the ramekins, 8-10 minutes.

To serve, put the ramekin in center of small dessert plate, and lay a crostini on the side. Place a small mound of frisée on top of the bread.

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