Tag: baked eggs

petit louis bistro columbia

I’m not one of those people you’d usually find at grand openings for things. But when I heard The Whole Foods Market in Columbia, MD was finally opening its doors, I couldn’t resist…I tried, but somehow around lunch time, I found myself there. I came up with a clever way to trick Kevin into going with me. We had a morning meeting in Baltimore City and on our way home I “suggested” we go for an early lunch somewhere. We haven’t been to Iron Bridge Wine Company in Ellicott City, MD for some time so we thought we’d head there towards Howard County.

“…actually, Kevin…we haven’t had Petit Louis Bistro in a while either…mmm I could go for a Quiche Lorraine. A nice brunchy lunch. Doesn’t that sound good today? …And maybe if we have time we can quickly drive by Whole Foods and see if it’s really busy, I mean it’s just right by there…and if it’s not too busy maybe we could go in…OMG You know what? We’re out of Raisin Bran…” INCEPTION! I’m such a genius! 😉 (more…)

baked eggs au provençal

baked eggs avec toast

Have you ever been asked the question ‘If you could eat one food item for rest of your life what would it be?’? I remember growing up we’d always play those kind of question games with friends. ‘What would your last meal be?’ ‘If you could eat this or that which would you choose?’ ‘Would you rather run a mile in the snow with no shoes on or jump in a pool of rats covered in peanut butter?’ WHAT?! haha. Back to the original question, my answer would always be rice. You can do anything with rice – onigiri, kimbop, maki rolls, sushi, fried rice, rice with soup, rice porridge, rice cakes, rice tea, soju (that’s made with rice yea?), rice salad, rice everything! Can you tell I’m Korean? You’re probably asking yourself ‘What does baked eggs au provençal have to do with rice?’ Well, of all the rice dishes in the world, my go-to rice dish is rice and eggs. So simple – so perfect! If you were to ask me now what food item I’d eat for the rest of my life, I’d say the humble egg (I could still do rice too – rice and eggs haha). Every which way you prepare an egg, it’s always so delicious.

Egg and rice is something you make when you’re home alone and couldn’t be bothered to cook. It wouldn’t make much of a blog post, so today I’d like to share with you one of my more fancier egg dishes that I absolutely love – Baked eggs au provençal. I came across this recipe a few years ago. It’s from Barefoot in Paris: Easy French Food You Can Make at Home. I don’t necessarily follow her exact measurements, as with most savory dishes I make. It must be the Korean in me – a pinch of this, a pinch of that. It’s so hard trying to learn recipes from my mother, but I’ll save that story for another day. Here are the ingredients we will be working with today, plus parmiggiano reggiano, salt, pepper and a nice crusty baguette.

ingredients with dish

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