How the staff eats at restaurants.
J Guerrero, a sous chef at Prune, is somewhat famous for his family meals. Here, he gives us a recipe for a new take on baked eggs that fully embraces the need for a hands-off breakfast dish, although I would argue for serving this dish as a light lunch or dinner. Easily adaptable, this is one to make a standard. -Helen
Prepping for service means your body is occupied with completing a set list of tasks — rolling out pasta, making an aioli, cooking bacon — but your mind is free to consider what to eat. Family meals are split up among the various services at Prune: the person working lunch makes breakfast, the daytime prep person makes lunch, and the dinner crew makes dinner.
Breakfast is my favorite meal, and I like making this dish -- in which eggs are baked atop layers of ricotta and ham -- because it's easy to put together and goes in the oven for several minutes, giving my body a chance to keep working. Most importantly, it’s forgiving and can easily be made vegetarian for those who choose that…lifestyle.
- extra virgin olive oil
- 2 medium yellow onions, sliced thinly
- 1-2 sprig fresh thyme
- 2 cups coarse breadcrumbs, big enough that they look like croutons
- kosher salt, freshly ground pepper
- 2 cups ricotta
- 1/2 - 1 cup whole milk or heavy cream
- 4-5 slices good quality ham
- 6 eggs