It was in the month of December when Karen casually asked us – In case you guys love truffle oil, would you like to have one which I picked up from Italy? It was like the keys of a Worli sea facing bungalow was available and someone asking you – Would you like to have your morning tea in Mumbai, facing the sea?
Just like no one would blink an eye to get hold of such coveted keys, we didn’t too. Since then, the bottle of truffle oil spray had been cooling heels in the kitchen shelf and in some pretext or other, we had not been using it. The Truffle festival happened at Hyatt. We got some overdose of truffle and then all of a sudden, with a rampage, Madhushree started using the truffle oil round the clock. We started the usage to get a feel and innovate in our own little way, to see how it works out but we turned into addicts. Last time something like this happened in the dining table was with the chicken pickle that we got from Nepal. I remember spooning it on my plate for breakfast, lunch, dinner and went through a week long depression when it was over.
This recipe of skillet baked eggs was one of the many experiments done with the truffle oil and it took me some time to realise that this was baked and not fried. It was loaded with sausages, bacon, potatoes, condiments of green chilies, oregano and each spoon had a new burst of flavour. Like a journey through a hill road where each turn awaits some new surprise for you, while having this egg, you cannot divert your attention. Prepare this to bring on some surprise to the breakfast table. In case you have a lawn, where you want to enjoy your breakfast on a lazy unplanned Sunday morning, this could easily be your go to recipe.
We used Turciferenze truffle oil which supposedly uses very less artificial ingredients (there is no mention of dithiapentane in list of ingredients). Interestingly, truffle oil is condemned by all great chefs; to an extent, celebrity chef Gordon Ramsay has said that it is the most pungent, ridiculous ingredient known to man. The bashing does not end here. Anthony Bourdain said, “Let it be stated here, unto forever and eternity, truffle oil is not food.” He is also known for describing it as the “tomato ketchup of the middle class”. However, most of these are meant for the commercially produced Truffle oil (some even in America and places where truffle is not produced), most of which do not have anything to do with the real truffle but only essence in the form of chemicals. The flavour is too strong and it does not sit well in the tummy. However, getting a good truffle oil is so rare that a lot of chefs rely on this cheaper trick.
Let us keep this discussion for some other day. As of now let me know how you liked the skillet baked eggs.
When I first posted the picture while shooting for the recipe in Instagram, a lot of friends had asked for the source of the skillet and here goes the secret –
We bought the skillet from Punjab Glass Depot in Kolkata (Beck Bagan), however it is easily available on Amazon.
Skillet Baked eggs
- 4 Nos Eggs
- 3/4 Cup Boiled Potatoes cut into small cubes
- 2 -3 Nos Bacon Rashers
- 2 -3 Nos Sausages of any kind
- 1 Tsp Butter
- 3 Tbsp Mozzarella Cheese Grated
- 1 No Green Chilli
- Salt and Pepper for seasoning
- oregano for garnish alternatively you could use a herb of your choice (parsley or basil goes really well)
- Truffle Oil
- Pre heat the oven at 200 degree C.
- Chop the bacon strips into small pieces and drop them on the skillet and turn the heat on of the gas oven.
- Let the bacon start releasing fat. At that point, add the sausages after cutting them into smaller pieces as well.
- While the bacon is crisping up and the sausages are getting browned, add the chopped potatoes and toss them all around.
- Turn down the heat and make 4 small wells by shifting the potatoes and bacon with your spatula. In case you are using smaller individual skillets, make one well.
- Now grease the bottom of the wells with butter by simply dropping bits of butter in there and turn off the heat.
- Gently break the eggs in the wells.
- Spread the mozzarella over the eggs.
- Very slowly, transfer the skillet to the hot oven.
- Reduce the heat to 160 degree C and bake for 8 – 10 minutes.
- The timing of the bake depends on how much you want your yolk to firm up or be runny.
- Once the eggs have reached the desired consistency and there is a beautiful golden brown colour on the potatoes, take the skillet out of the oven.
- Season with salt and pepper. Garnish with some finely chopped green chilies and oregano.
- Finally, drizzle some truffle oil over the top and serve it immediately
- In case you do not have truffle oil, it is difficult to replace that flavour. However, the next best thing to do would be to add chopped garlic along with the potatoes in the skillet.
- The picture that we have displayed has one egg. However, I have given the recipe for 4 eggs to be baked in a larger skillet or 4 individual small skillets.
- If you do not have skillet, you can always use a heavy bottomed frying pan which goes into the oven.
- Truffle oil has to be drizzled very sparingly. Too much gives it a strong flavour which is not very nice