Dan and I tend not to go all out on the whole Valentine’s Day thing. This is the result of a whole confluence of factors, none of which have to do with either of us being curmudgeons who disapprove of occasions for chocolate-eating and flower-viewing. The holiday, however, comes directly between the winter holidays and the March holidays (namely our birthdays), right when we are smack-dab out of ideas for presents. It also has an unfortunate tendency of falling on an inconvenient day of the week like, for example, a Tuesday when the two of us are preoccupied with necessities like writing papers and making sure there is something clean to wear the next day. We’ve generally decided to skip presents and pre- or postpone the day’s celebrations to some time later in the week.
Still, say what you will about me, but I am no fool. I fully recognize Valentine’s day as the perfect opportunity to buy something pink and bubbly to drink that Dan will graciously choose not to complain about. It’s also the best time to cook up simple indulgencies. Sure, it’s probably unwise to use a full stick of butter in every meal, but on Valentine’s Day? It’s just another way to say I love you.
This dish is based on one published by Martha Stewart. Martha named the dish after her “editorial director of decorating” (not sure what that means), Kevin. I’ve adapted the dish slightly, and the name completely. This is one of the first things Dan and I cooked together and very likely one of the main reasons he’s decided to stick around so long. I usually serve with a few strips of good bacon and part of a baguette. A perfectly indulgent treat for Valentine’s day!
Eggs à la Daniel
Ingredients (Serves two):
2 tomatoes, peeled and halved
2 large cloves of garlic, crushed
1 sprig fresh rosemary (optional)
Salt & pepper
3 tablespoons butter
1 tablespoon sugar
2 large onions, sliced
Sharp cheddar cheese, thinly sliced
1. Preheat your oven to 325 degrees.
2. Scoop the seeds out of the tomatoes and rub them with olive oil. Place the tomatoes cut side down on a parchment paper lined baking sheet. Insert some of the crushed garlic and some of the rosemary leaves underneath each of the tomatoes. Sprinkle each tomato with salt and pepper, and place in the oven. Let bake about 45 minutes, until soft.
3. Heat the butter in a small pan over medium-low heat. When melted, add the onions and the tablespoon of sugar. Stir to coat the onions in both sugar and butter. Leave to caramelize, stirring occasionally. Add a few drops of water if it looks as if the onions are beginning to burn.
4. Remove the tomatoes from the oven when they are done and set aside. Preheat the oven to broil.
5. Heat 1/2 tablespoon of butter in a small, oven-proof, non-stick skillet over medium heat. Crack two eggs into the skillet side by side and heat until the whites are just set. Place two tablespoons of caramelized onions on the whites between the two yolks. Put two tomatoes over the onions to cover. Cover the whole concoction with the thinly sliced cheddar.
6. Transfer the pan to the broiler, and leave until the cheese is melted, about 30 seconds.
7. Slide the whole delicious mess onto a plate and enjoy!
Carbs: Negligible, unless served with bread.