Nothing else evokes the celebratory spirit of the holidays than bubbly! Whether you have Cava from Spain or Champagne from France, sparkling wines are great gifts, the perfect way to welcome guests, or, of course, enjoyed with food. This Huevos Al Plato provided by Edible Rhody Magazine works as a savory brunch recipe, or a creative holiday appetizer. Pair it with sparkling wine and you’ve got a winning combination!
Wine Pairing: Sparkling Wines
Grandial Blanc de Blancs, France
Light, fresh and delicious – a perfect party sparkler that is great by itself but also makes wonderful Bellinis and Mimosas. One of the best values we have seen in a long time!
An amazing Cava! While Mercat has a beautiful label the real magic is in the bottle! Super dry and crisp with millions and millions of tiny yet aggressive bubbles. Flavors of fresh flowers, green apples and pears with a hint of stone fruit. A perfect accompaniment with brunch foods like the Huevos al Plato.
One of the World’s benchmark wines! Subtle in style with loads of creamy apple, apricot, almonds, orange blossom and apple. A perfect gift, even for yourself!
Huevos Al Plato
Siobhán Chavarría, chef/owner, Flan Y Ajo, Providence
The Spanish culture truly embraces the simplicity of an orange yolked farm-fresh egg. Eggs go far beyond the realm of breakfast, and huevos al plato (meaning literally “eggs to the plate”) is a versatile, simple dish for any season. This wintry version is prepared with Butternut squash and chorizo, combining the sweet roasted squash, runny yolk and hearty chorizo for a warm, harmonious dish.
½ cup Butternut squash (or your favorite)
Extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
½ teaspoon dried or fresh herbs (we use thyme or rosemary)
2 fresh farm eggs
¼ cup (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)
Pea tendrils, spinach, arugula to garnish (optional)
Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces ó inch thick. Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender.
Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.
Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.
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