Monday, June 4, 2012

Baked Eggs #2

This is a slightly more complicated version of baked eggs since it has to be cooked in two stages.  Still fairly simple but it will take more of your energy to make.

Baked Eggs #2
serves one or two

vegetable saute
pastured butter
2-4 asparagus spears
1 leek leaf washed and dried
4-6 criminis (baby bella mushrooms)
1-2 kale leaves washed and dried

  1. Break off course ends of asparagus.  Just grab and snap the end off.  It will break in the right place on its own.  Finely slice asparagus on the diagonal.  Discard the ends.
  2. Peel and cut criminis into small bite size pieces.
  3. Trim kale leaf off stem, discard stem, slice or tear into small bite size pieces.
  4. Slice leek into 1/4" strips.
  5. Saute vegetables in butter.  Set aside when everything is cooked through and mushrooms are starting to release liquid.
pastured butter
1T heavy cream
2 pastured eggs
vegetable saute from above
2T Parmesan cheese
2 strips of bacon (optional)
pinches of dried herbs: marjoram, dill, basil, parsley, thyme, rosemary (in any combo)
sea salt if not using bacon
  1. Place single serving au gratin dish in cold oven and preheat to 350F.
  2. If using, cook bacon and crumble it and set it aside.
  3. Mix cheese, herbs, salt and pepper together and set aside.
  4. Once oven and dish are hot, very carefully remove dish and put on heatproof surface.
  5. Melt butter in dish and swirl so it coats the bottom.
  6. Add cream to dish.
  7. Place sauteed vegetables down center of dish along the short axis.  This will divide the dish in half.
  8. Crack an egg into each side of dish being careful not to break the yolk.  If you're not brave enough to do this, you can crack the egg into a cup and then pour it into the hot dish.
  9. Sprinkle bacon on top.
  10. Sprinkle cheese mixture on top.
  11. Bake at 350F for 10-15mins until eggs are set the way you like.  If you want runny yolks undercook the eggs since they will continue to cook once they come out of the oven.

Simple Baked Eggs

Variations of this recipe have been popping up all over the Paleo blogs.  I finally tried it this morning with my own twists of course and not only are they really easy to make but they taste FANTASTIC!!  I'm in love with my new breakfast food.

Ingredient quantities are loose so don't stress over amounts.  I actually didn't measure anything.  I used pinches, dabs and splashes and it came out fantastic.  I didn't use any salt because the ham adds its own saltiness.

Simple Baked Eggs
serves one or two

2 pastured eggs
2t pastured butter
2t of heavy cream
1 slice of deli ham
1 fistful of baby spinach
2T grated Parmesan cheese
pinch pepper
pinch dried marjoram
pinch dried dill

  1. Place two small single serving ramekins in cold oven and preheat to 350F.
  2. Mix herbs, pepper and cheese together and set aside.
  3. Rip spinach up into 1/2" pieces, discarding stems, set aside.
  4. Cut ham into 1/4" squares, divide in half and set aside.
  5. Very carefully remove hot ramekins from oven, add 1t butter and swirl to coat with melted butter.
  6. Add 1t cream to each ramekin.
  7. Line each ramekin with spinach.  Layer ham on top.  Don't worry if it clumps.
  8. Crack egg into each ramekin carefully keeping egg yolk intact.  Break into separate cup/bowl if desired and then pour into ramekin.
  9. Sprinkle cheese mixture on top.
  10. Bake for 10-15 minutes depending upon how well done you like the yolks.  For runny yolks undercook slightly as the eggs will continue to cook after they are removed from the oven.
  11. The eggs will deflate slightly after coming out of the oven.  Don't worry about it.
  12. Gently remove from ramekins and let cool slightly before eating.