Baked Eggs with Spicy Butter Beans and Potatoes

26 Mar

Last night when Zak took his first bite of the spicy butter bean and potato casserole, he commented that it tasted very much like a dish I often order when we go to breakfast at the Inn on Coventry, huevos pan de mais.  Huevos pan de mais consists of poached eggs on cornbread with andouille sausage and chipotle sauce.  I did without the sausage in my original dish and didn’t have any chipotles, but the flavors were very similar, so I decided to recreate a riff on this delicious breakfast dish at home.  I’m a huge fan of baked eggs, since they are easy and delicious, so I thought I would do a spin on eggs en cocotte, especially since Zak had made an egg white omelet for breakfast and I had a few spare yolks laying around.

This dish was a filling, kick-in-the-pants breakfast that I could not get enough of.  The extra sage added a delicious earthiness that paired well against the heat of the spicy butter beans and potatoes and cool tang of the plain Greek yogurt.  By mixing together the plain Greek yogurt and the milk, you create a delicious, creamy, and tangy sauce that helps to set the egg yolks and works well with the richness of the  yolks and spice of the jalapeño and crushed red pepper flakes.  I have a feeling this dish would work equally well with whole eggs, but the recipe stays true to the picture above and includes only the yolks.

Furthermore, this would be a great dish for a crowd.  I will definitely be making it for overnight guests in the future.  Simply make an entire cast iron pan of spicy butter bean and potato casserole and, before baking, create the indentations with the back of a spoon,  increase the proportions of the plain Greek yogurt, milk, sage, parsley, and crushed red pepper flakes below, and bake for 20 minutes in a 325º oven.  If you want to make the dish ahead, prepare the entire pan of the casserole and then add the eggs and yogurt sauce the morning of the serving.

Baked Eggs with Spicy Butter Beans and Potatoes

2 cups spicy butter bean and potato casserole (enough to cover bottom of bowl in an even layer)

3 egg yolks

1 tbs. plain Greek yogurt

1/4 cup 1% milk

1 tsp. fresh sage, finely chopped

1/2 tsp. dried parsley

Freshly cracked black pepper

Preheat oven to 325º.

Place spicy butter bean and potato casserole in a single layer in a bowl.

Using the back of a spoon, create three indentations in the casserole and carefully place egg yolks in indentations.

Whisk together plain Greek yogurt and milk until mostly smooth.  Pour over eggs and spicy butter bean and potato.  Top with fresh sage and dried parsley.  Season with freshly cracked black pepper

Bake 15-20 minutes until heated through the the outsides of yolks have just set.

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One Response to “Baked Eggs with Spicy Butter Beans and Potatoes”

Trackbacks/Pingbacks

  1. Tomato and Goat Cheese Baked Eggs « Kelseyincleveland's Blog - August 11, 2011

    […] breakfasts.  In the past, I’ve posted recipes for eggs en cocotte with pancetta and romaine, baked eggs with spicy butter beans and potatoes, and tomato and spinach baked eggs, but I make them quite frequently.  This take on baked eggs […]

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