Prepare a savory main course in petite single servings with Baked Eggs Marsala. Easy to assemble, each warm dish contains a palatable mix of roasted red bell peppers, kalamata olives, heavy cream, and fresh oregano leaves. A splash of Marsala—a fortified Sicilian wine made from white grapes such as Catarratto, Grillo, and Inzolia—brings a rich, smoky flavor that pairs exceptionally well with sprinklings of feta cheese.
Poached Egg over Frisée Salad with Roasted Tomatoes offers a brilliant one-dish meal fresh from the farm and garden. The mildly bitter curly greens are drizzled with a tangy dressing made with bacon drippings, shallots, sherry, and champagne vinegar. Topped with cherry tomatoes baked in olive oil until slightly charred and then garnished with crispy bacon, Parmesan cheese, and crunchy croutons, each plate provides irresistible Sunday brunch fare.
For an après-dinner treat, satisfy sweet-tooth cravings with dreamy Orange Meringues. Spiked with orange zest and vanilla seeds, these little white gems make a heavenly surprise.
Recipe Development and Food Styling Loren Wood
For more recipes featuring eggs, see “All In One Basket” on page 80 of the March/April 2012 issue of Victoria.