Let me just say that I haven’t woken up this happy in a very long time. After eight years of near-total darkness, an extra-strong beam of light is providing hope again. I feel like a plant that just got moved from a dry dark basement into the full sun!
This required a festive breakfast.
Heat oven to 400. Peel and chop up a large Fuyu persimmon, and toss it into a small frying pan with a few tablespoons of shallots, some butter, some chopped fresh herbs (I used oregano and thyme), and plenty of salt and pepper. Cook over medium heat for a few minutes, until the shallots soften a bit, and transfer to two buttered ramekins (or, in my case, my cool little tiny cast-iron pots; the above shot is what it looked like just before going into the oven). Make a small indentation, and crack two eggs into each ramekin, dust with more s&p, and place in oven for about 10 minutes, or until the yolks have barely set.
With some homemade bread and jam and three slow cups of crema-laced coffee, this was truly a lovely way to sit down with the NY Times and savor the victory. A hearty cheers to the American people who made this happen.
The whole world is celebrating this amazing victory..The earth is finally breathing!
On my way to look for persimmons and try this yummy reciepe.
Thanks Eric.
I made your famous poached eggs with matcha salt and enjoyed them while marveling at photos of citizens around the world celebrating this victory with us.
I bought some Fuyus over the weekend and look forward to trying this recipe!
Indeed the cloud has been lifted! Only you could think of a recipe like this. Persimmons and eggs! I’ve got to try this. Is it just pepper on the eggs, or is there shichimi on it too?
This is such a creative recipe. My mother enjoys fuyu persimmons, but I’ve never gotten fond of them eating them raw. Maybe cooked would do the trick. Thanks for the inspiration!
How cute! I like your tiny cast iron pot. How else would you use this pot?
I never thought of cooking persimmons and eggs together. I’ll definitely give it a try.
So nice to have Pierrette here! She has taken care of the “front of the house” at several private events I’ve cooked for, and always wildly exceeds all expectations for grace and efficiency.
Karena and I are the proud new owners of some grains of paradise, courtesy of Stuart — more on this very soon, but I had a very successful little experiment with pork and g of p.
Noriko — no shichimi, though that might be an excellent idea! But your eye is keen: the black pepper is really a combo of black, green, and red peppercorns, blended together, which looks a little like shichimi. I like blending peppercorns together like this. Sometimes I’ll toss in a few szechuan (? there like three accepted spellings of it) peppercorns too.
And welcome, js in vancouver. Nice to know we have a breakaway cook in that lovely city!
Em — baking eggs is my favorite use for the pot; it’s absolutely perfect for it, especially if you heat it up a bit in the oven before using it. It’s perfectly nonstick, and thus ideal for egg dishes. But I’ve also baked little “personal” tofu dishes for guests — it makes a great presentation and the food stays hot; you can also just “flip” the food right out (due to its nonstick properties) and plate it, which is also nice. It functions as a mold at the same time.
will make this for lunch today.!!!!!!
oh, I am back. tell me, what exactly is a shallot. In the japanese family of onions…
negi. naga negi. tama negi. Is one of them a shallot??? I have always wondered exactly what a shallot is.
It’s called esharotto in Japanese, and they’re not that common in Japan outside Tokyo. You can read about them at
http://www.foodsubs.com/Onionsdry.html
You can easily substitute negi or naga negi . . . .