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Seasonal Baked Eggs

June 26, 2011
by

I had a buuuusy day out at the winery today so I wanted to make a delicious, but easy dinner with all my CSA goodies form last week.  I have to say that, even though this looks super fancy, it was a piece of cake and so so good.   Herbs, kale, farm fresh eggs, onions, and…asparagus (which weren’t from the CSA farm, but I did get them at a farmers market!).  I added a bit of sausage and boom, a dinner was born that is just as picturesque as the vineyard I looked at all day.

If I served this for my dad he would say, “Mari, do the guys in your life know you can cook?  I’m lost for words as to why you’re still single.”  Me too, dad.  Meeeeee too.

(Sorry for the jenky photo.  The lens on my camera broke 😦  Anyone know of any cheap repair shops in the area??)

Seasonal Baked Eggs:
Serves as many as you want.  For the sake of the recipe, let’s say there are 2 of you.

Ingredients:

A couple tbsp of butter
4 farm fresh eggs
4 spears of asparagus, cut into 2ish inch pieces
2 spring onions, sliced thin
1 cup kale and/or other hearty greens, chopped
2 strips of bacon or 1/2 link of chicken apple sausage (or as much meat as you want)
Fresh herbs, such as rosemary, thyme, sage, and chives, minced
Salt and pepper
Any kind of cheese you like is optional.  Me and cheese don’t get along, so I skip it.  But I’m sure it would taste DEEEElish.

Method:

Preheat oven to 375º.  Butter 2 ramekins or small baking dishes and crack two eggs in each.  If yolk breaks, it’s okay.  It’s up to your preference, whether you like your yolks broken or in one piece.  Sprinkle with a little salt and pepper.

Heat butter in saute pan.  Add onions and herbs and cook until aromatic and translucent.  Add sausage and cook until brown. (If you want to use bacon, cook that ahead of time and add to eggs right before baking.) Remove sausage and onions and transfer to plate, then add asparagus, cook for a couple minutes until bright green.  Careful not to over cook asparagus.  Remove and put on same plate with sausage.  Add kale and saute until kale is wilted.  Salt and pepper as you go.  You may need to add more butter to pan.

When everything is sauteed, put each ingredient on top of eggs however you want.  Mine overlapped a bit, but there was still some separation.  (Don’t forget to add the cheese underneath everything if you want.)

Bake for 10-15 minutes, depending on how well done you like your eggs.  12 minutes was perfect for me.  Solid whites, and slightly runny yolks.  Put ramekin on a cute plate, and serve immediately….with a glass of bubbles, or at least a mimosa.  Or a glass of Pinot Noir, like I had tonight. A couple slices of avocado on top would have been awesome too.

What I love about this dish is how creative you can be with it.  Put anything you want in there: caramelized onions and red bell peppers with goat cheese and Herbs de Provence would be my second choice.  Go crazy!  You can’t go wrong.  Saute up the potatoes we got last week with some onions and those herbs  and you have such a great meal.

Have fun CSAers!  Stayed tuned for Garlic Scapes and other goodies this week.

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One Comment leave one →
  1. nadinelew permalink*
    June 26, 2011 4:19 pm

    yum. we’re gonna make this for dinner tonight with garlic scapes (instead of asparagus), spinach, kale, and sundried tomato – olive goat cheese!

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