Baked Eggs with Taleggio from Shauna James Ahern and Daniel Ahern's new book Gluten Free Girl and The Chef.
What's not to love about this: eggs, butter, cream and Taleggio cheese baked to custardy goodness that is like silk on the tongue, almost dessert for breakfast (without the sugar). G tells me he would happily eat it every day.
So far this is one of only two recipes I have made from this book, although I have been reading the essays and I want to cook almost everything. The second recipe, for white beans slowly cooked in olive oil is also sensational, although I cooked mine in a slow cooker rather than using the method described in the cookbook.
The book is lovely; I've been reading Shauna's blog for a long time, even though I have not been much of a commenter. Shauna's writing helped me find my way from seeing my Celiac diagnosis as a burden and a struggle to making it an adventure and her books will always hold a fond place in my heart for no other reason than that. But the recipes are good too.
