Roasted Double Yolk Eggs with Tomato and Asiago

• 4 large (about 1/2-inch) slices crusty sourdough bread
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/4 cup quality chunky tomato sauce
• 4 large eggs
• 4 large egg yolks
• 4 teaspoons heavy cream
• 2 teaspoons finely chopped fresh chives
• 1/4 pound Asiago cheese, shredded (about 1 cup)
• 1 small head frisee

1. Preheat the oven to 500F.
2. Lay the bread slices side by side on a baking sheet, drizzle with the oil, and season generously with salt and pepper.
3. Set aside.
4. Butter the bottom and sides of four 6-ounce ramekins.
5. Divide the tomato sauce among the ramekins, then crack an egg and egg yolk into each.
6. Add a teaspoon of cream to each and season with salt and pepper.
7. Sprinkle with chives and add a layer of cheese to cover the top completely.
8. Put the ramekins on a baking sheet and set on the middle rack of the oven.
9. Put the bread in the oven at the same time.
10. Bake the bread until crisp, about 5 minutes.
11. Bake the eggs until the cheese is melted and the egg whites jiggle a little when you nudge the ramekins, 8 to 10 minutes.
12. To serve, center the ramekins on small plates and lay a crostini on the side of each.
13. Place a small mound of frisee on top of the bread.

crusty, extravirgin olive oil, kosher salt, unsalted butter, quality chunky tomato sauce, eggs, egg yolks, heavy cream, fresh chives, cheese, head frisee

Taken from www.epicurious.com/recipes/food/views/roasted-double-yolk-eggs-with-tomato-and-asiago-377732 (may not work)