http://fox17online.com/2015/06/24/chef-rees-cast-iron-recipes/

I didn’t get the chance to get any pictures, and this is a lovely dish, so I thought I would post it anyway!   Tomato Basil Pesto Eggs Heat your cast iron pan over a medium flame.  This should take about 15 minutes, and while that is heating prepare your ingredients.   4 TBS extra virgin olive oil (more or less depending on the size of your pan) 1 medium yellow onion – coarsely chopped 4 cloves of garlic roughly chopped 1 tsp hot chili flakes 3 cups basic tomato sauce ½ cup pesto (fresh made is best – recipe follows) 8 eggs ¼ cup grated Parmigiano or other hard cheese   1 baguette of French Bread Extra virgin olive oil for grilling   Basil leaves for extra garnish   Heat the cast iron pan.  When hot, drizzle a bit of Extra Virgin Olive Oil and add the chopped onion, garlic and chili flakes, and sauté until they are soft, about 6 – 7 minutes.  Add the tomato sauce and bring to a boil – move the skillet to a cooler area to let it simmer for about 5 minutes to develop the flavor. Drizzle the pesto into the sauce and then crack the eggs into the skillet – the goal is to keep the eggs whole, and poach them in the tomato sauce.  Cook until the eggs are set as desired and then grate the cheese over the pan.  Allow to cool for 3 minutes.   Meanwhile grill the bread   Slice 8 pieces of French Bread.  Lightly brush with the Extra Virgin Olive Oil.  Grill for 1 – 2 minutes until warm all the way through and grill marks appear.   To Plate:   Place a piece of the bread on a plate and scoop out an egg and sauce and place on top of the bread.   Garnish with extra basil if desired   Pesto Sauce INGREDIENTS 3 cloves garlic 2 cups fresh basil leaves 3 tablespoons pine nuts (pignolia) or walnuts 1 dash salt and pepper 1/2 cup extra virgin olive oil 1/2 cup Parmesan cheese grated   PREP WORK not too much prep for this simple but flavorful recipe. Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil. If you are grating your own cheese and I highly recommend doing it yourself, now’s the time to get it grated.   HOW TO MAKE AT HOME The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.   As much as I enjoy trying traditional methods, I usually don’t have the time or energy to bruise basil leaves so I reach for my food processor and puree a batch in a matter of minutes. If you don’t have a food processor, you can also use a blender. Here’s how I make my pesto sauce.   Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.   You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.   Cover and refrigerate until you are ready to use it. This should keep for 2 – 3 days in the fridge but freezes well if you want to keep it longer.    

 

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