BAKED EGGS with
SERRANO HAM
AND MANCHEGO “GRITS”
MAKES 4 SERVINGS
One of the most comforting brunch dishes I know, this never fails to make an impression when the skillet, dotted with baked eggs, arrives at the table. Be flexible with the cheese, as Gruyère, sharp Cheddar, and Fontina are all good options. You could also turn this into a vegetarian dish by substituting sautéed mushrooms for the ham and vegetable broth for the chicken broth.
MANCHEGO “GRITS”
1¼ cups whole milk
1¼ cups reduced-sodium chicken broth
½ cup heavy cream
¼ cup (½ stick) unsalted butter
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup yellow masa arepa (see Note, here)
1 cup (4 ounces) shredded Manchego cheese
2 tablespoons finely chopped fresh chives
4 ounces thinly sliced Serrano ham or prosciutto
⅓ cup (1½ ounces) shredded Manchego cheese
6 large eggs
Kosher salt and freshly ground black pepper, for serving
Finely chopped fresh chives, for garnish
1. To make the Manchego “grits”: Bring the milk, broth, cream, butter, oregano, salt, and pepper to a simmer in a medium saucepan over medium heat. Whisk in the masa arepa and return to a simmer. Cook, whisking often, until the mixture thickens, about 3 minutes. Remove from the heat and whisk in the Manchego and chives.
2. Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F.
3. Line a large heavy ovenproof skillet (about 12 inches in diameter), preferably cast iron, with three-quarters of the ham. Spread the masa mixture in the skillet and sprinkle with the cheese. Using the back of an oiled soup spoon, make 4 indentations in the masa mixture, spaced equally apart and large enough to hold a single egg. Crack an egg into each indentation. Bake just until the egg whites are set but the yolks are sunny side up, 20 to 25 minutes.
4. Cut the remaining ham into ½-inch strips. Cook in a small skillet over medium heat until lightly browned. Season the eggs with salt and pepper. Sprinkle with the ham, followed by the chives. Serve immediately.
Fried Chicken
with CHEDDAR WAFFLES
and Spicy Butter
MAKES ABOUT 12 (4-INCH) WAFFLES 4 TO 6 SERVINGS
Supposedly, chicken and waffles were popularized by jazz clubs in Chicago and Harlem—the musicians jammed so late that at mealtime, the chef had to offer a meal that served as both dinner and breakfast! These fresh, hot waffles are topped with crisp fried chicken, spiced up with piquant butter, and doused with maple syrup for a sweet-hot counterpoint that is truly irresistible.
SPICY BUTTER
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon hot red pepper sauce, preferably ½ teaspoon mellow sauce (such as Frank’s RedHot) plus ½ teaspoon sharp sauce (such as Tabasco)
¼ teaspoon fine sea salt
Pinch of cayenne pepper
BREADED CHICKEN
2 large skinless, boneless chicken breast halves, each about 8 ounces
⅓ cup unbleached all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg
⅔ cup panko (Japanese bread crumbs)
CHEDDAR WAFFLES
2 large eggs
1½ cups whole milk
½ cup buttermilk
2 tablespoons unsalted butter, melted
2 cups (280 grams) unbleached all-purpose flour
⅓ cup yellow cornmeal, preferably stone-ground
1½ tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup (4 ounces) shredded sharp white Cheddar cheese
½ cup canola or vegetable oil, plus more for the waffle iron
1½ cups pure maple syrup, warmed, for serving
Special Equipment: Nonstick waffle iron
1. To make the spicy butter: Beat the butter in a medium bowl with an electric mixer on medium speed until fluffy. Add the mild and sharp hot sauces, salt, and cayenne, and beat until combined. Transfer to a small serving bowl and set aside at room temperature.
2. To bread the chicken: One at a time, place each chicken breast half between two sheets of plastic wrap. Using a flat meat pounder or rolling pin, pound the chicken to ¾-inch thickness.
3. Mix the flour, salt, and pepper in a wide shallow bowl. Beat the egg well in a second wide bowl, and spread the panko in a third bowl. Line a baking sheet with waxed paper. One at a time, use one hand to coat a piece of chicken in the flour. Use your other hand to dip the chicken in the eggs, shaking off the excess eggs. Go back to your dry hand to coat the chicken in the panko, patting to adhere the panko. Transfer the chicken to the waxed paper and let stand for 10 minutes.
4. Meanwhile, begin making the waffles: Position racks in the top third and center of the oven and preheat the oven to 200°F. Line a large rimmed baking sheet with a wire rack for the chicken. Preheat a nonstick waffle iron according to the manufacturer’s directions.
5. Whisk the eggs together in a large bowl until combined. Add the milk, buttermilk, and melted butter and whisk to combine. In another bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together. Add the Cheddar and toss to coat with the flour mixture. Add to the milk mixture and stir with a wooden spoon just until combined.
6. Lightly oil the waffle iron. Using about ⅔ cup of batter for each waffle, spoon the batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown. Transfer the waffle to directly on the oven rack (do not use a baking sheet) to keep warm. Repeat with the remaining batter.
7. Meanwhile, cook the chicken: Heat the ½ cup canola oil in a very large skillet over medium-high heat until the oil is shimmering but not smoking. Add the chicken and reduce the heat to medium. Cook until the undersides are golden brown, about 3½ minutes. Flip the chicken and cook until the other sides are crisp and the chicken feels firm when pressed on top in its center, about 3 minutes more. Adjust the heat as needed so the chicken cooks steadily without burning the panko. Using a slotted spatula, transfer the chicken to the wire rack on the baking sheet and keep warm in the oven while finishing the waffles.
8. Cut the waffles apart (usually into four individual waffles) and overlap them on a platter. Transfer the chicken to a chopping board and cut into 12 relatively equal pieces. Top each waffle with a piece of chicken, a teaspoon-sized dollop of the spicy butter, and a drizzle of warm maple syrup. Serve immediately, with the remaining maple syrup and spicy butter passed on the side.