Baked Eggs with Roasted Vegetable Hash

One of the protein sources we like to eat as a family is egg.  Egg is a constant our go-to choice for breakfast, it's very versatile, easy to fix, and it fills up our tummies :)  I was trying out a new recipe and this one is super easy and very satisfying.

Grated Fontina cheese is folded into the whipped eggs and then they're baked in the cast iron skillet until puffy and golden brown.  The sweet potatoes and mushrooms are baked in the oven until tender; they don't need a lot of adornment because they're inherently flavorful.  Afterwards, they're sort of thrown together in a plate, ready to be devoured.  I really like these flavors combination together, the way the earthiness of the mushrooms, the natural sweetness of the sweet potatoes, and the nuttiness of the cheese comes together is very moreish .

Baked Eggs with Roasted Vegetable Hash

Serves 6

10 large eggs
1 cup whole milk
Salt and freshly ground black pepper
5 ounces Fontina cheese, coarsely grated (about 1 1/2 cups)
10 ounces cremini mushrooms, trimmed and sliced thinly
1 large sweet potato (8-10 ounces), peeled and chopped into 1/4-inch pieces
1 large shallot, halved lengthwise and thinly sliced crosswise
3 tablespoons olive oil


Put racks in upper and lower thirds of oven and preheat oven to 450F.  Butter an 8-inch cast iron skillet or  a shallow 2-quart baking dish.

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until smooth.  Whisk in cheese.  Pour into baking dish.

Bake in upper third oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potatoes, and shallot with oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a large baking sheet.  Spread vegetables out in an even layer and roast in lower third of oven, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.


Source:  adapted heavily from Gourmet Today 

Fettuccine with Sausage and Mushrooms

This was a dish that passed my family's taste test.  It was an easy enough and delicious dish, perfect for weeknight's dinner.

Fettuccine with Sausage and Mushrooms

Serves 4



Kosher salt

12 ounces fettuccine

1 tablespoon extra-virgin olive oil

1/2 pound sweet Italian sausage, casings removed

1 small onion, chopped

1 stalk celery, thinly sliced

1/2 pound sliced mixed mushrooms

2 cloves garlic, chopped

4 plum tomatoes, chopped

1/2 cup dry white wine or chicken broth

2/3 cup heavy cream

3 tablespoons chopped fresh parsley

Salt and freshly ground pepper



Bring a pot of salted water to a boil; add the pasta and cook as the label directs.  Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add sausage and cook, stirring, until browned, 3 minutes.  Increase the heat to high; add the onion, celery, and mushrooms and cook, stirring, until tender, 4 minutes.  Add the garlic and cook 1 minute.

Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes.  Add the cream and cook until slightly thickened, about 4 minutes.  Stir in the parsley and reduce the heat to low.

Add the pasta to the skillet and cook, tossing, until it absorbs more of the sauce, 2 to 3 minutes.  (Add some of the reserved pasta cooking water to loosen, if needed.)  Season with salt and pepper.



Source:  Food Network Magazine, December 2012.