Ok people, there are only two weekends of summer left! If you’re anything like me, you’re going to want to cram in as much as possible before Labor Day’s final summer BBQ. I know I am!
I’ve been compiling quite the list of things to do. Everything from hosting a brunch party at our new house – hence the awesome baked eggs you see above (and that I’ve included the recipe for below!), to things I want to read, see or experience before we say so long to the summer slowdowns.
> I want to do a family picnic at any of these Bay Area beaches
> I’d like to make return trip to here or here
> I’m still trying to embrace Snapchat (I’m apartment34) and now Instagram stories too! I’m going to try following these designers to see if I get inspired to constantly share my every move
> If you’re married, in a committed relationship or just fascinated by them then you must take time to read this 5 part series on marriage. Called The Divorce Lawyers Guide to Marriage (written by my friend Erik Newton of the equally amazing podcast, Together), is damn genius. I particularly appreciated part 4.
> And back to that egg recipe. It’s actually created by celebrity chef Daniel Patterson, chef of the Michelin starred restaurant Coi but not for his restaurant, but for the American Express Centurion Lounge at San Francisco International Airport! Yes, you can actually eat that well while traveling. And that’s just the beginning. Chef Patterson has created an entire menu for the Centurion Lounge. You can get other made to order dishes like Little Gem Lettuce Salad, Eggplant Miso Soup with Shiso and Sesame or Grilled Chicken with Shaved Fennel, Tomato and Herbs. I suddenly want to go out to lunch at the airport! But at least you can recreate this dish at home. I know what I’m doing this Sunday morning.
RECIPE: BAKED EGGS, WHITE BEANS, SPRING VEGGIES, TARRAGON CRUSTY BREAD
Prepared by Daniel Patterson, The Centurion Lounge Executive Chef, San Francisco
INGREDIENTS
2 cups dried cannellini beans
1 medium carrot, peeled and small diced
1 cup celery, leaves removed and small diced
1 small onion, peeled and small diced
3 cloves garlic, crushed
1 pound Spanish chorizo, removed of their casing
2 tbsp tomato paste
16 oz vegetable stock
1 bunch kale, stems removed and roughly chopped
Salt and pepper
8 whole eggs
4 oz Spanish manchego cheese, rind removed and shaved
4 slices thick cut crusty bread, ciabatta or similar
1 bunch Tarragon
Olive oil for brushing
4 scallions, cut on bias
DIRECTIONS
1. Soak the beans overnight and then braise in water until tender
2. Preheat oven to 350º.
3. In a medium to large sauté pan, over medium-high heat, add carrots, onions, celery, garlic, and chorizo. Stir constantly until chorizo is cooked through and vegetables have sweated.
4. Next, add in the tomato paste, stir to incorporate evenly, followed with the cooked beans and stock. Bring to a boil, then reduce heat to a simmer, stirring occasionally to prevent sticking.
5. Finish the chorizo beans by folding in the kale, until just wilted, and season with salt and pepper.
6. Divide the beans between four shallow, oven-proof bowls. Place 2 cracked eggs on top of the beans in each bowl and place in the oven for 10 minutes.
7. Brush both sides of the bread with olive oil, season with salt and pepper, and lightly grill or toast in the oven until lightly charred. After the eggs have cooked for 10 minutes in the oven, remove and place the manchego cheese evenly over the eggs. Place back in the oven until cheese has melted. Garnish baked eggs with the scallions, grilled bread and chopped tarragon.
Photo by Kelly Sullivan/Getty Images for American Express
