I’m a sucker for lists. If a headline includes the phrases “top ten”, “top five”, or even simply “the best” in any given category, it usually makes my criteria for a quick glance. I suspect it may be because these types of articles are not usually written in depth, but rather are little glimpses into the author’s mind, things that are, in the case of online articles, peppered with links for curious minds who want to read more. They seem perfect for those on the hunt for some light reading.
One of my favorite online food websites, Food52, publishes a “must list” directly to my email inbox every Sunday, reviewing the week prior. I can’t tell you what a huge power of suggestion this short list holds over my imagination. I’ll admit that often this list includes things that I don’t really eat on a regular basis. Chocolate desserts, things heavy with meat, creative cocktails: most of these meet my eye with an appreciative nod before I click on to something else. But when I saw Molly Stevens’ braised green onions in the must list about a week ago, I did feel I must make them. And I did. Saturday evening, I cooked a nice dinner for myself and braised two bunches of scallions with baby Shanghai greens.
The resulting side dish was worthy of center of the plate status. Tender and green, I marveled that I could twist a softened, long cooked green onion up spaghetti-style and enjoy it in a single mouthful. I could have easily eaten the whole two bunches myself, but I decided in my solitary, contemplative munching to save a few and try baking an egg over the top for a future lunch.
Baked eggs are a favorite of mine. They do require you to fire up the oven, but if you are having a number of people around the table for breakfast (or dinner for that matter) it frees you from enslavement to the griddle and the many variations an egg can take when you offer a guest a selection. Baked eggs are hard to overcook, they stay wiggly and warm until everyone has gathered around the table, and if you happen to be baking an egg for only yourself, you are reminded with each tick of the clock that you are absolutely worth the fuss.
These leftovers turned elegant lunch are even easier if you first store the leftovers in an oven safe jar. I like to use jam jars, since they have lids for storage, they are oven safe, and it is really just plain fun to bake in them. I’ll give you the recipe for one portion, which is easily adapted to as many mouths as you have to feed. Cook the eggs to your liking, I like my yolks soft – at about the 10 minute mark. You also have several options for serving, which is almost as much fun as serving a baked egg from a jar.
Baked Eggs on Previously Braised Green Onions
6-8 leftover braised green onions (use this easy method from Molly Stevens, via Food52)
1 egg
salt and pepper to taste
Place leftover braised green onions (in their glass storage jar, provided it is oven safe) in the cold oven, and preheat to 350. Meanwhile, crack 1 (or 2) eggs into a small dish, taking care not to break the yolks.
After the oven is heated (and it helps if you put your jar on a baking sheet for ease of movement), slip the egg(s) into the preheated jar of greens and bake for about 10 minutes, or until the eggs are done.
To serve, be careful since the jar is hot. Be sure to put the jar on a napkin, and handle the jar with a hot pad. You can eat the eggs/green onions right from the jar, use a knife to spread it on a slice of toast (toast the bread in the oven when the eggs are baking), or you can “unmold” it and use a knife and fork.
After reading the entire Food52 article, I immediately sourced Molly Stevens book All About Braising from our amazing library. It was even on the shelf in my branch, and I didn’t even need to place a request! This is one of the nicest books I’ve read recently, and as I read farther I know I will be inspired to braise all sorts of things I’d never have given a second thought to. Do you also feel a strange compulsion to click on lists? Then, be sure to add Food52 to your reading repertoire. If you sign up for the weekly email, 5 things you can’t miss will make their way to your inbox and into your imagination. Maybe a new lunch will even make a way to your table and brighten your week!
