I didn’t really know what to make for dinner tonight, but I had farm-fresh eggs and some asparagus in the refrigerator so I got to thinking…quiche? No, too much work to make the dough and pre-bake the crust. Frittata? No…just wasn’t feeling it and wanted something quicker. That’s when I remembered baked eggs! I learned them from from Margaret Fox of Café Beaujolais in Mendocino when she came to teach a class at Draeger’s. Great for dinner, brunch, or breakfast.
the assembly…cooked asparagus and onion in buttered ramekins (serve with additional steamed spears)
an old photo of a variation, cooked greens instead of asparagus
from the RiPE archives, 2011
Baked Eggs with Asparagus
each egg bakes in its own ramekin, scale up ingredients to fit
Ingredients
- sautéed vegetables for the bottom (chopped asparagus, bell pepper, or chard with a little green onion or shallot)
for each ramekin
- a tablespoon or two of sautéed vegetables for bottom of the ramekin
- butter for the ramekins and a dab to top each egg
- 1 egg
- 1 tablespoon heavy cream
- salt and freshly ground black pepper
Serve with griddled or toasted sourdough, additional asparagus or other vegetable
Instructions
Sautéed Vegetables
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Preheat oven to 325°F.
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Heat a tablespoon of olive oil or butter (or some of each) and cook the vegetables you'd like for 5 or 10 minutes, until softened. Set aside to cool slightly.
Assembly
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Lightly butter the inside of each ramekin. Add a tablespoon or two of cooked vegetables to the bottom of each ramekin. Crack in an egg, add salt and pepper, top with a tablespoon of cream each, and a dot of butter.
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Place ramekins in a baking pan, fill pan halfway with boiling water, then bake for 15–20 minutes, until egg is set. Remove ramekins from the water bath and serve right away.
