America’s Best Chef Knows Beans About Breakfast
Los Angeles chef Suzanne Goin has had one version or another of oven-baked eggs on the brunch menu at her restaurants The Larder and AOC for as long as she can remember. In this version, the white beans, roasted tomatoes, and cavolo nero (a southern Italian green similar to dinosaur kale) braise together and the eggs, placed on top, cook right into that rustic stew. The tomatoes release their juices, and the eggs soak into the beans and still get nice color and texture on top. A final sprinkling of lemony gremolata over the top lends a bit of brightness and just enough acidity.Oven-Baked Eggs with White Beans, Roasted Tomatoes, and OlivesCook’s NoteBe sure to start this recipe the day before by soaking the beans. Beans can be made up to three days in advance and stored in the refrigerator.Excerpted from America’s Best Breakfasts by Lee Schrager and Adeena Sussman. Copyright ©2016 by Lee Brian Schrager. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.