Looking for an easy centerpiece for a brunch that you can make ahead of time? Try Eggs San Antonio, a combination of turkey, avocado and what is, essentially, pico de gallo, all baked into heartily whisked eggs.
The basic recipe can be tailored to your tastes of what you have on hand. Instead of turkey, try ham and cheese. Or use crabmeat with a confetti of diced, multi-colored peppers. Or try an all-vegetable version that uses celery, onion, tomato and torn spinach leaves (sauté the spinach lightly for best results). All you need are the eggs and your imagination.
The avocado was included in this version to give the dish a silky texture that is both elegant and flavorful. Plus, avocados are filled with monounsaturated fats, which help lower cholesterol.
You can make this dish ahead of time and serve it at room temperature, in a manner similar to a Spanish tortilla. (That’s an egg dish, not a bread.)
Eggs San Antonio
6 jumbo eggs or 8 large eggs
1 tomato, diced
1 avocado, peeled and diced
3 slices deli-style turkey breast, shredded
3 scallions, including most of the green, chopped
1 serrano pepper, finely diced (optional)
Salt, to taste
Red or black pepper, to taste
Fresh cilantro, chopped (optional)
Preheat oven to 350 degrees.
Whisk the eggs until yolks and whites are fully blended and fluffy. Stir in tomato, avocado, turkey, scallions and serrano, if using. Add salt and pepper to taste. Pour into four ramekins. Top with cilantro, if desired. Bake for 30 minutes or until eggs set. Remove from oven and let rest at least 10 minutes before serving.
The eggs should rise while baking. They will settle down. This is not a bad thing.
If you are serving these later, cover each ramekin and refrigerate. Remove from the refrigerator at least 20 minutes before serving to allow to come to room temperature.
Makes 4 servings.
From John Griffin