Sunday, October 16, 2011

Slow-Baked Eggs w/ Lobster, Soy Beans & Gochuchang

Found on one of my favorite food sites

  • Serves 2
    • For the slow-baked eggs:
    • 2 tablespoons butter
    • 2 tablespoons gochuchang (or other chili sauce)
    • 1/2 cup soy beans, blanched
    • 1/4 cup shimeji mushrooms, sauteed
    • a few ginko nuts
    • 2 lobster claws or tails
    • 4 large eggs, preferably farm-fresh
    • 4 tablespoons heavy cream
    • salt and pepper to taste
    • shaved bonito flakes
    • For slow-baked eggs:
    • Preheat oven to 325′F.
    • Butter 2 ramequins and spread the gochuchang on the bottom. Top with soy beans, shimeji mushrooms, a few ginko nuts and the lobster meat.
    • Break 2 eggs in each ramequins over the filling and pour the heavy cream over them. Season with salt and pepper.
    • Bake in a water bath for about 12 minutes or until set and creamy (it may require more or less time depending on oven)
    • Top with shaved bonito flakes and enjoy immediately.

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