Every Thursday I post a recipe I’ve successfully made during the week using (mostly) non-processed, grocery store ingredients.
I’m giving Dinner Thursday the week off; Sunday brunch is filling in.
This past weekend we had friends over for brunch, and I made baked eggs, which look elegant, but are about the easiest way of cooking eggs I know. Get some decent looking ramekins and good eggs from your local farmer’s market, and you’re set. I served with a salad of peashoots and apples (also from the farmer’s market), some nice bread from our local bakery, cheeses, and muffins that Baby Bee and I made a few weeks ago and froze.
Baked Eggs with Gruyere (serves four)butter to grease the ramekins
4 large eggs
1 cup of grated Gruyere or other cheese, or to taste
fresh chives
Preheat oven to 375 degrees. Butter the ramekins lightly. Break the eggs carefully into the ramekins to preserve the yolk, then add 1/4 of the grated cheese to the top of each egg. Bake on a cookie sheet for 10-12 minutes, until the yolk is just set. (The eggs will continue cooking after you take them out, so removing from heat a little early is a good idea.) Add some chopped chives to the top of each egg.
Peashoot and Apple Salad1/2 lb peashoots, washed
2 apples, sliced
3 tablespoons olive oil
1 tablespoon lemon juice
Toss together the peashoots and apples. In a separate bowl, whisk together the oil and juice; toss with salad.
More baked eggs recipes I want to try:
- Baked Eggs with Cheese, Tomatoes and Bacon from Cookography.
- Ina Garten’s Herbed Baked Eggs.
- Baked Eggs and Mushrooms in Ham Crisps from Sweet & Saucy.
- Baked Eggs with Saffron and Cumin from Appetite for China.
