Roasted “Double Yolk” Eggs with Tomato and Asiago

Name: Roasted “Double Yolk” Eggs with Tomato and Asiago
Yield: serves 4
Ingredients: 4 large (about 1/2-inch) slices crusty sourdough bread; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1/4 cup quality chunky tomato sauce; 4 large eggs; 4 large egg yolks; 4 teaspoons heavy cream; 2 teaspoons finely chopped fresh chives; 1/4 pound Asiago cheese, shredded (about 1 cup); 1 small head frisée

December 9, 2011

Are two yolks better than one? You bet! I have a real fondness for double-yolk eggs. In fact, I think every egg should have two yolks—I’m not an egg-white-omelet kind of guy to be sure. Luckily, there’s a farmer in my area who farms nothing but fresh double-yolk eggs; it’s pretty cool. Now, assuming you might not be able to get these, for ease, I’ve simply added extra yolks to the recipe. Crack the eggs into a ramekin along with some tomato sauce and cheese, and bake until the egg whites begin to solidify 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. Make it ahead and pop in the oven when almost ready to serve.

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