We egg-sperimented. Lauren wanted to make "egg cups" - eggs baked in an individual dish - so we tried it out! The verdict is: YUM. And so easy. And so seasonal - you can adjust it to use seasonal vegetables. We used all local products. Seriously, try this recipe. It's perfect on a weekend morning.
What you need:
- Eggs: 1 per egg cup
- Seasonal vegetables: We used asparagus, onions, and tomatoes. We also thought peas would be lovely. Have fun with different combinations!
- Goat cheese (or whatever kind of cheese you want, but we really liked the balance the goat cheese brought)
- Fresh herbs of your choice (we used flat-leaf parsley)
- A little butter to sauté the vegetables in and to butter the ramekins
homemade ricotta on, because it makes a lovely sidekick to egg cups.
Sauté the vegetables in a pan, and then divide equally among ramekins.
Sprinkle goat cheese on top of the vegetables
Got your eggs ready? Here comes the fun part...
Crack one egg over the mixture in the ramekin.
Doesn't this look fun?
Your egg cup will look something like this. Don't break the yolk - it's really yummy to have a warm, runny yolk at the end. But if you're not the runny yolk type, you could whip up the egg before hand and mix it into the vegetables; this would make something like an individual crustless quiche.
Put your ramekins into a 350 degree oven. They will be ready when the egg whites are solid, about 10 to 15 minutes.
This is what it looks like when it's done! You can see the egg has baked on top, and the vegetable mixture is warm and delicious underneath. It's so good, I promise you.
Our ideal morning spread: Freshly baked egg cups, crostini and ricotta with apple butter, and delicious french press coffee.
Perfection: a fresh May morning on the porch outside, enjoying warm egg cups under a grey sky.
A yummy morning was had by all :)
How easy was that? Let us know what fun variations you try - we were thinking something with ham would be good too, or tomato-basil-mozzarella. Mmm. Enjoy!