After a busy three weeks working on a ranch in the beautiful state of Colorado I came home yesterday in a private plane fantasizing about the luxurious (and late!) breakfast I would have the next morning. That’s a lot of luxury to handle in one day but who’s counting?
Some lobster claws were leftover from a family dinner the night before which gave me a good starting point to satisfy my craving. So I started digging for leftovers and found various staples of Asian food cultures in my refrigerator, gochuchang sauce, shimeji mushrooms, soy beans and ginko nuts. I layered those ingredients in an oven proof dish, topped them with lobster claws, farm fresh eggs and a touch of cream and slowly baked all this goodness in a water bath until delicious. When it came out of the oven I topped it with some shaved bonito flakes for an extra touch of umami and indulged in the best breakfast I had in a while, which was so luxurious in fact that it sent me straight back to bed for an extra hour of sleep.
Slow-Baked Eggs w/ Lobster, Soy Beans & Gochuchang
- Serves 2
For the slow-baked eggs:
- 2 tablespoons butter
- 2 tablespoons gochuchang (or other chili sauce)
- 1/2 cup soy beans, blanched
- 1/4 cup shimeji mushrooms, sauteed
- a few ginko nuts
- 2 lobster claws or tails
- 4 large eggs, preferably farm-fresh
- 4 tablespoons heavy cream
- salt and pepper to taste
- shaved bonito flakes
For slow-baked eggs:
- Preheat oven to 325’F.
- Butter 2 ramequins and spread the gochuchang on the bottom. Top with soy beans, shimeji mushrooms, a few ginko nuts and the lobster meat.
- Break 2 eggs in each ramequins over the filling and pour the heavy cream over them. Season with salt and pepper.
- Bake in a water bath for about 12 minutes or until set and creamy (it may require more or less time depending on oven)
- Top with shaved bonito flakes and enjoy immediately.