April 24, 2014
The morning after our big Easter bash, gleefully trading my heels for flip-flops, I threw together this easy egg dish with our leftovers. It garnered a lot of love on Instagram (you’re following me on Instagram, right? :). Since you all seem to be egg lovers like me, I thought I’d share how easy it is to make on the blog. This dish is a perfect way to serve runny yolks for a group — you pile in all the ingredients in, leaving the oven to do the magic. This frees you from a morning as a short order cook and lets you nurse that morning after Bloody Mary.
Serves 4
Note: This recipe lends itself to substitutions depending on what you have on hand; there are some ideas at the end of the recipe.
8 asparagus spears, trimmed of woody stem and sliced in 1 centimeter coins
2 green garlic bulbs white and some green, sliced
4 eggs
1/4 cup half & half
Salt and pepper
Feta for garnish
Preheat oven to 425
Add asparagus and garlic to an oven safe dish or shallow skillet that has been smeared with butter. (You can portion them out is shallow ramekins for individual servings.) Top with a good pinch of salt. Crack the eggs on top of the veggies and then pour the 1/2 & ½ over the top. Give each yolk a sprinkle of sea salt and slide in the preheated oven (I like the rack placed on the upper third portion).
Bake for 8 – 10 minutes. If the eggs don’t look cooked all the way don’t worry, it will continue to cook in the pan when you pull it out of the oven but whites should be solidified. Garnish with feta. Serve with warm crusty bread slathered with butter and sea salt.
Mix it up:
Fava beans are great in place of the asparagus.
If you can’t find green garlic, then add two small, minced cloves of regular garlic to the mixture.
Fresh cherry tomatoes and garlic (see below) are a great combination for summer months.
One of my favorite lunches is Swiss Chard Sauté baked in an individual ramekin with an egg on top and yes, the sprinkle of feta on top.
