Eggs a la Kevin

I heard about a brunch recipe made by Pierre Schaedelin, chef and co-owner with Alain Ducasse of Benoit, in Manhattan and we decided to make it this weekend. The recipe, called "Eggs a la Kevin" apparently got its name because it is a favorite of one of Martha Stewart's editors. (Schaedelin also used to be a personal chef for Martha Stewart).

Here's the short version: first, we baked fresh tomatoes that had been cored, seeded and peeled, in the oven with olive oil, garlic and fresh thyme.

Then, we sauteed a couple of sliced onions in butter until they were caramelized. In a small pan, we cooked two sunny-side-up eggs briefly, then arranged the baked tomato and caramelized onion on the egg whites.


We topped with thin slices of Comte cheese and broiled in the saute pan for about a minute or less. Then we garnished with fresh chopped basil. It was fantastic!

Buvez: Bell's Two Hearted Ale (thanks Wom!) and Delirium Tremens.