Cheesy Egg Casuelas

© Katherine Stetson

This recipe is cooked and served in the same dish; an authentic 4.5 inch cazuela.

For a nice variation, place about a tablespoon of minced ham, cooked sausage or bacon in the cazuela prior to adding the eggs.

For each cazuela:

  • 2 eggs
  • 1 tablespoon heavy cream
  • 1 tablespoon grated hard cheese, Aged Jack, Pecorino, Asiago or Parmesan
  • 1 teaspoon unsalted butter
  • sea salt, to taste
  • freshly ground pepper, to taste
  • buttered toast sticks, for garnish

Preheat the broiler.  Position oven rack in the middle.  Put cream and butter in each cazuela and heat briefly under the broiler, about three minutes, or until bubbling.  Remove from oven and add eggs, cheese and sea salt and pepper.  Return cazuelas to the broiler and cook for 5-6 minutes or until egg whites are just barely set.  Serve immediately on an underliner with buttered toast sticks. Be sure to caution your guests that the cazuela is very hot.

Copyright © Katherine Stetson, all rights reserved.