Slow-Baked Eggs w/ Lobster, Soy Beans & Gochuchang

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.
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  • mayssam

    Wow! Finally a new post! So happy to see you back here Zen, we’ve missed you! :)

  • Jergra

    Good to see your back Stephanie!

  • Anonymous

    Thanks! I know. It’s been forever!!

  • Anonymous


  • ila

    ooh lala! a new post! love the korean x japanese twist to this :)

  • Maryann

    Your posts are just such food porn. Thank you!  Saw this and wanted to make it NOW. Again thank you. 

  • Tiffany

    What a creative (and super colorful!) dish!

  • Lindsey@Lindselicious

    Love the asian twist on this!  Sounds amazing

  • Brenda Aldrich

    Very Nice website. I just finished mine and i was looking for some design ideas and your website gave me some.

  • leaf (the indolent cook)

    This is beautiful! What a sensational combination of flavours.

  • JD

    Looks great as usual!

  • Adelina

    That is some breakfast. I wonder how dinner was… Missed your posts. Hope you’re doing well.

  • Scott @ Inexpensive Eating

    So luxurious for first thing in the morning. Looks wonderful!

  • Erin

    Wow!  That is one amazing breakfast!!

  • Oui, Chef

    Zen – Nice to see you back!  It’s been a while since I’ve seen a dish so decadent and rich!  This sounds like a perfect special “breakfast in bed” candidate for my wife’s upcoming B-day….thanks. – S

  • Anonymous

    Who said there can ever be too much luxury? This looks so delicious! I love lobster and don’t get to eat it nearly enough…and the addition of eggs? Holy awesomeness. 

  • Promette

    WOW. This has made me drool. I however would never have leftover lobster claws hanging around, I’m too much of a seafood piggy!