Adele's Egg Skillets

Adeles executive chef and partner Travis McShane prepares this egg dish served in individual skillets for brunch, and now you can too.
Photography By Adele's Nashville | April 27, 2016

Ingredients

Roasted Tomatoes
  • 1 (28-ounce) can whole plum tomatoes (San Marzano brand, preferably), drained
  • 1 Tablespoon extra virgin olive oIl
Polenta
  • 1/2 cup polenta or cornmeal
  • 2 cups lightly salted water
  • 4 tablespoons butter
  • 1/2 cup pecorino or Parmesan cheese
  • 1/4 cup heavy cream
Egg Skillets
  • 3 cups warm polenta
  • 1½ cups roasted tomatoes
  • 2 teaspoon red chili flakes
  • 1 red onion, sliced
  • 12 organic eggs
  • 1½ cups pecorino or Parmesan cheese

Preparation

1. To prepare tomatoes: preheat oven to 350°F. Put tomatoes in nonreactive roasting pan. Drizzle with a little extra virgin olive oil and toss. Bake 30 minutes or until tomatoes start to char.

2. To prepare polenta, bring water to a boil, slowly add polenta, whisking constantly to prevent lumping. Reduce heat to a simmer and cook 30-45 minutes or until thick. Add butter, cheese, and cream, stirring gently. (Can be made ahead and stored in refrigerator for up to 3 days).

3. To assemble egg skillets, preheat oven to 400°F. In a skillet, add ½ cup warm polenta, top with 2 tablespoons roasted tomatoes, ¼ teaspoon chili flakes, and a few slices of onion. Crack 2 eggs over tomatoes, cover with ¼ cup cheese, and bake 12 minutes or until whites are firm.

ADELE’S | info@adelesnashville.com
615-988-9700 | adelesnashville.com

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Ingredients

Roasted Tomatoes
  • 1 (28-ounce) can whole plum tomatoes (San Marzano brand, preferably), drained
  • 1 Tablespoon extra virgin olive oIl
Polenta
  • 1/2 cup polenta or cornmeal
  • 2 cups lightly salted water
  • 4 tablespoons butter
  • 1/2 cup pecorino or Parmesan cheese
  • 1/4 cup heavy cream
Egg Skillets
  • 3 cups warm polenta
  • 1½ cups roasted tomatoes
  • 2 teaspoon red chili flakes
  • 1 red onion, sliced
  • 12 organic eggs
  • 1½ cups pecorino or Parmesan cheese
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