Last week, the internet in the house was broken, so I went to Panera Bread with Han since they have free wifi and coffee. That’s all I need for blogging.
Han suggested that I try their famous Swiss & Ham Soufflé, which I did. The next day, I went back there and ordered the same thing again for breakfast. When I got home, I started the whole reverse engineering thing because I was determined that the Swiss & Ham Soufflé could be made easily and quickly at home.
“I got this!” I told Han, who looked at me skeptically, but still gave me a positive “OK!”
Oh man! I was so confident and excited that I kicked off the actual cooking procedure for the blog which involves taking photos every step of the way instead of doing a test run.
The lighting was perfect in the house for photographing; the backdrop and props were chosen for the recipe shots; the ingredients were laid out perfectly…Things were going very smoothly until I poured the egg mixture into the prepared tart pans lined with crescent sheets.
I left the setting on the table beside the window in the living room where has the most natural light and came back to the kitchen to wash my hands for the 10th time (maybe it was the 12th time). I dried my hands, grabbed my camera again and returned to the living room preparing to take the last shot before inserting the tart pans into the oven.
My heart sank when I saw the scene.
The egg mixture completely leaked out leaving the solid ingredients in the tart pans. Underneath was my favorite kitchen cloth for photos, completely soaked and ruined. The liquid was dripping from the edge of the table on the floor…
That’s one helluva behind-scene moment that you do not want to see.
What the hell happened?
As I was cleaning up the mess, I suddenly realized that my tart pans have removable bottoms and there is a seam on each crescent sheet. Obviously, it leaks!
The frustration and my stupidity in that morning were just beyond what I could handle. Other than the solid ingredients – ham, greens and cheese, everything else was dumped into the trash can with an attitude, as you can imagine.
Han noticed and asked me what happened. I told him, then he goes, “Do you know how hard it is to make soufflés?”
I slowly lifted my head and looked at him, “Thanks for the heads up now!”
Well, that sucked. I could either sit there being upset at myself for the rest of the day or move on to do something a little more meaningful. So, to avoid me feeling worse by wasting all the ingredients, I roughly threw everything together in a cast iron skillet and put it in the oven.
And that’s how this Swiss Skillet-Baked Eggs happened, from a total disaster and massive frustration to something beautiful and surprisingly delicious, not to mention that it’s ten times easier to make than a soufflé!
Do you believe that everything happens for a reason? I do. Sometimes, when things didn’t go the way you expected, it’s for the better. Don’t you think so? 🙂
Happy cooking as always!
- 6 large eggs, divided
- 1/4 cup milk or half and half
- 1/4 teaspoon sea salt
- 1/8 teaspoon black ground pepper
- 1/3 cup swiss cheese, shredded
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 clove garlic, minced
- 2 large button mushrooms, thinly sliced
- 1 cup baby kale mix or spinach mix
- 1 cup cooked turkey (or ham), shredded
- 2 tablespoons shredded cheddar cheese
- freshly ground black pepper
- 6-8 cherry tomatoes, halved
- fresh parsley leaves
- Preheat oven to 400°F.
- Whisk two eggs in a medium bowl until beaten; add milk or half and half, salt and pepper; mix well. Stir in swiss cheese; set aside.
- In a 10-inch cast iron skillet, melt butter over medium heat; increase heat to medium-high, add onion and garlic, cook until fragrant, about 2 minutes.
- Add mushrooms and greens in the skillet, cook till the greens are just about to wilt, about 1 minute.
- Stir in turkey (or ham); pour the cheese and egg mixture into the skillet; quickly arrange and make all ingredients lay evenly in the skillet. Let it cook, undisturbed until the eggs just begin to set, about 45 seconds.
- Remove from heat. Use a spoon to make 4 wells in the mixture in the skillet; break an egg into each well; sprinkle with cheddar cheese; baked for 8-10 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with freshly ground pepper, tomatoes and fresh parsley leaves.
- Serving Size: 4