In keeping with the leftover theme… today’s post is for Provencal Eggs… if you recall we made Eggplant Provencal over Penne Pasta last…. In that post I mentioned that the original recipe I found was for Baked Eggs… so here it is!
The recipe comes from a small soft over book called “Just Eggs”… by Chef Express.. it seemed odd and I was intriqued… so I made the base… the Eggplant Provencal as a main meal.. with the intention of trying the breakfast/lunch version with baked eggs.
It was actually very good! I must admit I was surprised… I did prepare it for lunch not breakfast.. but it would have been good also for a weekend brunch… toast some French Bread with some butter and it would be a fantastic brunch.
Instead of copying all the steps to making the Eggplant Provencal.. I’m going to refer you to that post for making the eggplant base to this dish.
This was perfect as a make ahead meal… if you don’t want to make this dish beginning to end the day of serving.. simply make the Eggplant Provencal the day before and store in an airtight container in the fridge. I nuked it to reheat it until it was hot… spread it in an individual serving baking dish and followed the rest of the directions.
You can also make this in one big dish as the original recipe uses… I’d use a quiche baking dish.. it would make a nice presentation.. but I do recommend the individual baking dishes.. it makes serving this infinitely easier.
I hope you try this!
Recipe: Provencal Eggs
All you need:
Fresh chopped parsley
All you need to do:
Prepare the Eggplant Provencal(see recipe)
Preheat oven to 400 degrees F.
Spread a generous amount of Eggplant Provencal in a small baking dish.
Make a well in the center, making sure you have some eggplant mixture in the bottom of the well.
Break and egg into the well.
Sprinkle with chopped parsley.
Bake 10-15 minutes or until eggs are cooked as desired.
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