Mar 17, 2011
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Wood Stone Home for Spring: Baked Eggs & Cookware
Courtesy of Ann Rudorf, Wood Stone Residential Chef:
The decorated eggs of the season remind us to whip up some of those delicious baked egg recipes in the Wood Stone oven, such as our Parmigiano-Reggiano Baked Eggs, Oven Baked Eggs with Ham and Cheese and our Baked Eggs with Asparagus, Prosciutto and Lemon. We’ve also found some great pieces of cookware that will go from oven to table for beautiful individual servings of these delicious recipes:
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| Cast iron cookware is a work horse in the Wood Stone oven for everything from searing to deep-frying. Lodge has a signature line of seasoned cast iron tableware we like and the oval mini-server makes for a fun baked egg presentation at the table. |
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| Handmade La Chamba black clay cookware from Colombia is rustic and elegant at the same time. The 6 inch Mini Cazuela is perfect for these recipes. |
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| And don’t forget Wood Stone’s favorite Spanish glazed terra cotta cazuelas! |
