ciao! cooks
Chef Andre Desautel
Promenade Café & Wine
Chef Andre brings culinary comfort food to the ever-popular
Promenade Café & Wine kitchen. Mediterranean baked eggs are
inspired by the saucy shakshuka; while Norwegian crêpes are
a French take on a classic combinations of bagels with lox and
cream cheese. Served as an homage to owner Shawn Brandson's
Scandinavian heritage, crêpes use locally sourced rainbow trout from
Watersong Farms in Warren, MB. Trout is smoked at Fort Gibraltar,
adding a sweet and woodsy fl avour, and the pièce de résistance is
Chef Andre's special smoked trout cure. Visit ciaowinnipeg.com for
full smoked trout cure recipe.
Mediterranean
Baked Eggs
A creamy, harmonious blend of
salty, sweet..and comfort.
INGREDIENTS
Tomato Sauce
2 cups canned plum
tomatoes
2 1/4 cups water
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
onion, diced
garlic, minced
pinch of salt
1 tsp sugar
Baked Eggs
2 large eggs
(Nature’s Farm)
1/4 cup feta cheese
1/4 cup spinach
METHOD
Tomato Sauce
1. In a skillet
on low heat,
sautée minced
garlic and onion until
translucent.
2. Increase heat to
medium, add plum tomatoes
and water. Simmer for 30
minutes.
3. Add basil, thyme, and
oregano to sauce. Stir
occasionally until sauce
reaches desired taste and
consistency.
4. Transfer to blender/food
24
ciao! / apr/may / two thousand eighteen
processor to purée. Note:
make sure sauce is a little
watery to poach eggs.
3. Return sauce to skillet
and heat to medium.
Baked Eggs
1. Preheat oven to 325°F.
Crack 2 eggs at opposite
ends of skillet. Cover and
bake until eggs poached
at medium consistency
(approximately 10 to 12
minutes). Remove from oven.
3. In skillet, layer sauce and
eggs with crumbled feta and
spinach. Serve with toast and
side of hand cut pan fries.
Yield 1 serving