Easy, beautiful, and delicious!
Have you ever been to a Rothko exhibit or maybe the Rothko Chapel in Houston? Well the first time I saw a group of Rothko paintings was when my oldest son and I went to Houston for the day to visit a few museums. He wanted to show me the Rothko Chapel and I remember my first impression when I walked into the chapel and what I said, “they are all black”. I mean black on black, black floor, black painted walls. You really needed a flashlight to find your way around the room.
Now, what fun is that. Then when we were in Spain last fall, we went to so many museums and saw just about every famous painting in the world. I remember meandering in and out of rooms and suddenly I’m standing in front of a Rothko painting and thinking to myself – “I know this artist”. Sure enough it was a Rothko. But this painting was not black but all shades of orange to yellow. Even though I love wearing black because I think it’s going to take away a few pounds, I love color and this painting of Rothko was so much more exciting than a whole room of black art.
So what could a black or even an orange painting have to do with this Eggs Rothko recipe. I don’t know, but, a couple of years ago while in NYC we took the subway over to Brooklyn to have breakfast at this tiny little restaurant called The Pig and Egg and had this wonderful egg dish called Eggs Rothko. I wrote down all the ingredients and intended to make it some day and until last week, I totally forgot about wanting to make this.
Even though I could not find any reference to Rothko, the artist, I believe this recipe got it’s name because of the color of the ingredients are all monochromatic (yellow bread, yellow/white egg, white cheese and yellow butter). Whatever the reason for the name, it is a delicious and different spin on eggs and toast. This is similar to a Toad in the Hole but with the addition of cheese and a very rich buttery, egg brioche bread.
I’m keeping with the color scheme, I’m serving baked yellow tomatoes. Yes, yellow to go along with the colors of my egg dish but I am adding a touch of pesto to the tomato just for a little contrast.
A slice of rich brioche bread with a hole cut for the egg.
I buttered the bread instead of putting the butter in the skillet like the recipe said to do.
Browned and flipped, and ready for the cheese.
Totally cover with cheese. (I first made this Easter weekend using the Grafton. This morning I remade it using an aged white cheddar and could not tell the difference except the cheese was half the price of the Grafton.)
- 2 Tbsp. butter
- 2 thick slices brioche or brioche rolls
- 2 large or extra large eggs
- 1 cup good quality cheddar like Grafton, grated
- Place oven rack in lowest position and preheat oven to broil.
- If you are using brioche rolls, remove the top knot and remove a little off the bottom to level the roll. Using a biscuit cutter or drinking glass, press a hole in the center of each bread slice and discard the the cutout, or brown and serve along with your Eggs Rothko.
- Melt 1 tablespoon of butter in a large skillet over medium heat until it begins to foam.* Place the brioche slices (or roll) in the skillet, moving them around until well butter and browned.*(or, what I did was to butter both sides of the bread and then placed it in the skillet.)
- Divide the remaining tablespoon of butter between the 2 holes in the bread.
- When butter begins to foam, crack an egg into each hole and cook until the egg whites set about halfway up the sides of the yolks. Flip the bread with a spatula and cook for another minute.
- Remove bread from skillet and place on a broiler pan. Or, if using an ovenproof skillet, just pop your skillet into the oven after adding cheese.
- Spread grated cheese thoroughly over the bread, covering as much surface area as possible to prevent the bread from burning and place pan under the broiler. Remove as soon as the cheese is melted. Serve with broiled tomatoes or a simple dressed green salad.
- Bon Appetite!