Friday, August 14, 2009

Foodie Friday — Shirred Eggs with Puttanesca

One of my favorite places for a weekend getaway is only about ten miles or so from my house. Located in the lovely town of Dunedin, Florida, the Meranova Guest Inn is the best bed and breakfast I have ever had the pleasure of staying at. I will be doing a full post about this place in the next week or two, but today I want to share one of my favorite recipes that resulted from my first visit to the Inn.

One morning at the Inn I was treated to Frank's Shirred Eggs with Puttanesca Sauce under the gazebo at the Meronova. The whole meal was beautiful and delicious and I was determined to make this at home for family and friends. The picture above was taken under the Inn's gazebo and will give you just a hint of what is in store for you should you decide to come to Florida this winter when your temperatures hit freezing!

Here is the recipe I use now after several attempts and many adjustments to suit my taste buds. Frank's recipe was perfection and having it served to me under the gazebo is far better than anything I could ever do at home!

Shirred Eggs

2 large or extra-large eggs - cracked into two small individual ramekins
1 1/2 teaspoons butter

1 tablespoon cream

1 slice sourdough or whole-grain toast

  1. Place an individual-sized, shallow, oven-proof dish over moderate heat and add the butter. I use little oval baking dishes for this, but you can use whatever you have in your kitchen as long as they are small and shallow.
  2. After the butter has melted, pour the eggs into the dish simultaneously (this ensures they will end up evenly distributed with the yolks towards the center of the dish) and cook for approximately 30 seconds until a layer of white has set in the bottom of the dish.
  3. Remove from heat and tilt the dish so that the butter can baste the egg.
  4. Add the cream on top of the eggs.
  5. Place the dish about an inch under a hot broiler for about one minute. The white should be set and the yolk filmed and just starting to set.
  6. Remove from oven and gently slide on top of toast.
  7. Top with Puttanesca Sauce and serve immediately.
Yield: 1 serving Alternatively you can melt the butter, pour into your baking dishes, pour in the eggs, top with cream and then bake in a preheated 325° F oven until whites are completely set and yolks are beginning to set, about 12 to 18 minutes, depending on number of servings being baked. This method works very well if you're having guests and you want to be able to have everything ready at the same time.

Puttanesca Sauce

1/4 cup olive oil

1/2 cup onion, finely chopped

3 cloves garlic, coarsely chopped

1 pint cherry tomatoes, halved

2 tablespoons tomato paste
2 tablespoons capers, drained

4 anchovies, minced

18–24 Calamata olives, halved

1/2 teaspoon red pepper flakes

Salt to taste

1/2 teaspoon oregano or basil, crushed or 1 tablespoon fresh basil from the garden

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add onion and sauté until translucent, about 5 or 6 minutes.
  3. Add garlic and sauté for another minute or two.
  4. Add the tomatoes, tomato paste, capers. anchovies, and olives.
  5. Simmer for about 20 minutes, until sauce is slightly thick.
  6. Add pepper flakes, salt, and oregano or basil and simmer for just another minute.
Makes enough for about 6–8 servings of shirred eggs, about four cups. You can also toss this sauce with pasta. Yummy!

Be sure to visit our lovely hostess Michael @ Designs By Gollum for even more links to Fabulous Foodie Friday Participants!

15 Thoughtful Comments:

susan said...

I feel a brunch coming on at my house--with cheese grits, of course! Thanks for sharing the lovely picture and recipe!

Magdalena said...

this is a one recipe I'm definately going to try and I'm with Susan above...cheese grits yummy!!

Jane said...

Hi Rhonda!
I can't wait to try your recipes for tomorrow's brunch. My DH will be over the moon with the puttanesca sauce. And as Susan suggests...cheese grits would be a perfect accompaniment.

The Meranova Guest House is one of my favorite locations, too. Although I have never stayed there, I have toured it.I met the owners one morning while walking from Kookie Krumbs to the cute little red house that was once a gift shop...then Paper Players, now ?. (Yes, I live near Dunedin, too.) As I stopped to admire the gazebo,the owner came out and invited me in to visit. We had tea and a tour. I loved hearing his dreams for this property. It was such a treat to read about the guest house in Southern Living, too.

Who knows...we may meet one day at Coastal Cabana...

Thanks for the recipes.
Jane (Artfully Graced)

Mary Bergfeld said...

These eggs sound absolutely delicious. I may do a breakfast for dinner tonight and these would be perfect. I hope you are having a great day.

Christi @ A Southern Life said...

Looks heavenly - the food and the gazebo!


Lillian Robinson said...

Yum! What time is brunch?

Anonymous said...

Hi Rhonda!!! Thank you so much for your wonderful comment btw! xx

That gazebo looks very inviting, and the meal..oof! I'm drooling at the sight of it! I had a puttanesca sauce on pasta many years ago and it was sooooo good, never thought about it with eggs though, thanks for the idea!!

honeysuckle said...

I've never made this kind of eggs before but your recipe and directions make it sound easy. The sauce would be heaven. Thanks for sharing.

Anonymous said...

-Well I am glad I didn't miss looks divine. It got me off on a tangent Rhonda..about putting up a gazebo in a wretchedly hot spot in our garden but near some shade. Breakfast in the gazebo, I can see that! I would love to hear more about this B&B. Thanks for sticking close by my friend.


Jen Beaudet Z said...

Yummmmm! I'm going to have to try this. Thanks for sharing and now I have to go make something for breakfast which is now brunch because I've been on the computer for too long! Have a great weekend!

Unknown said...

WonderfulThanks for sharing. We're sharing peanut butter ideas and Elvis stories at I hope you will come join us. Or, join us for Crock Pot Wednesdays. Mister Linky will be ready for that on Tuesday.

One Shabby Old House said...

How wonderful to meet you Rhonda,
It always makes me happy when a fellow Florida blogger says hello.
I LOVE Dunedin. I had a shop there called Lace and Lures a couple of years ago and I currently am in a shop in South Tampa called Summer House. Maybe one day I will get to meet you.
Oh my you are a great cook too. I will have to try that recipe. It looks wonderful. I see another Fl gal, Jane plans to fix it for her hubby. Maybe I will just have to stop over to her house lol
see you around.

Laura said...

Oh my gosh this sounds delicious. I enjoyed visiting, and I will be back!


Valerie Harrison (bellini) said...

I would stop and savour this delicious dish any day of the week Rhonda.

Sierra said...

This looks amazing, yum!

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