I have only had my cast iron skillet for a little over a year and I do not know how I have gotten along without one for so long. Don’t get me wrong, I am not a cast iron novice, my Mom had one and I am pretty sure my Mommom (grandma) has about three. I have always loved the look and the feel of one of those bad boys but never got around to getting one. Until the day I saw one calling my name at Bed Bath and Beyond. I have not looked back and can say I am addicted. So without a further ado...some well deserved cast iron comfort food.
Cast Iron Egg Bake with Brussels Sprouts and Cherry Tomatoes over Garlic Bread
1 Lb Brussels Sprouts, halved
8 Strips of Bacon, diced
½ Onion, sliced
2 C Cherry Tomatoes
1 Tsp Garlic Powder
1 Tbsp Fresh Rosemary, Chopped
Salt and Pepper to Taste
½ C Grated Parmesan Cheese
For Garlic Bread
4 Tbsp Butter
Loaf of Bread
4 Cloves of Garlic
Preheat oven to 400℉
Cook Time: 25-30Mins
Cook bacon in a large Cast Iron skillet over medium heat until crispy, savor the aroma as it fills the room while dodging extremely hot grease as it pops lively in the pan. Remove bacon from skillet and place aside on a paper towel to catch the extra fat. Once cool enough to handle roughly chop. Leave about 2 Tbsp of bacon grease in the skillet, let’s take advantage of this glorious fat and make the flavor do its magic.
Grate about a ½ cup of parmesan cheese and finely chop 1 Tbsp of rosemary.
Place halved brussels sprouts in a large mixing bowl with garlic powder, salt, and pepper. Gently toss together with a light drizzle of olive oil to evenly coat with seasoning. Add mixture to hot cast iron and gently mix into bacon grease, let sit (face side down) for five minutes to char brussels sprouts.
Place cast iron in the middle of the oven for 10 minutes, stirring the mixture every 5 minutes. We want to get an even crisping around the edges of the brussels sprouts, scraping off those goodies that are baking to the bottom of the pan.
While these are cooking, finely chop 4 cloves of garlic and cook in a small saucepan with 4 Tbsp of butter over medium-low heat. Allow butter to lightly simmer, stirring periodically and making sure not to burn the garlic.
In a separate mixing bowl combine cherry tomatoes, onion, bacon, and rosemary with a light drizzle of olive oil, add salt and pepper to taste.
After initial 10 minutes fold in cherry tomato mixture giving a good stir to coat in remaining grease and mix into the brussels sprouts. We are going to let those tomatoes begin to cook for 10 minutes then pull out the cast iron to give one more good stir.
Crack eggs over vegetables in a square formation, visually divide out the portions to decide on the easiest placement. Place back into the oven for 6-9 minutes, we are looking for the whites to be firm while the yolk remains runny. The key will be that thin white film that will begin to cover the golden yolk. Once you see this it is time to remove the pan from the heat.
My favorite part of eating sunny side up or over easy eggs (any eggs really) is when you cut into that yolk allowing the beautiful golden river to flow over your meal and deepen the flavor with its rich velvety texture. If you prefer harder yolks lean closer to 9 minutes.
Use a basting brush to butter 4 thick slices of bread, don’t forget to fish out those garlic pieces for an extra bite. Switch your oven over to broil and place bread on a cookie sheet close to the flame. DO NOT WALK AWAY, if you leave it unattended you will be chewing some very burnt toast. It seems that the broiler goes from not yet, not yet, not yet….(looks away for one second) oh no it’s burning!
Delicately spoon around and underneath your eggs and serve over your garlic bread, ladling any extra juices from the tomato over top and finish off with freshly grated parmesan cheese.
This meal is very rich and a wonderful take on comfort food! And the best part, it is mostly vegetables so I am sure it is semi-good for you